Jerked Chicken Sandwiches Recipes

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JAMAICAN JERKED CHICKEN



Jamaican Jerked Chicken image

Spicy marinated chicken.

Provided by Cathy Anderson

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h30m

Yield 4

Number Of Ingredients 11

½ green onion, minced
¼ cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ pounds boneless, skinless chicken thighs

Steps:

  • Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
  • Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 3.6 g, Cholesterol 105 mg, Fat 12.2 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 3.4 g, Sodium 324.6 mg, Sugar 1.6 g

JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Steps:

  • Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  • In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  • Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium heat.
  • Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

JERK CHICKEN SANDWICHES



Jerk Chicken Sandwiches image

Make and share this Jerk Chicken Sandwiches recipe from Food.com.

Provided by Michelle Minicucci

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves
2 tablespoons busha browne's jamaican jerk spice
2 ounces soft fresh goat cheese
2 tablespoons spicy Miracle Whip
thinly sliced red onion
4 romaine lettuce leaves
4 king's hawaiian rolls

Steps:

  • Butterfly chicken breast halves and marinate in 2 Tbsp Busha Browne's Jamaican Jerk Seasoning for at least 45 minutes. Massage breasts whenever you have a minute; at least a few times to blend in flavors.
  • Grill, fry or broil chicken.
  • Spread spicy Miracle Whip on buns.
  • Add cooked chicken breast to buns.
  • Press goat cheese on breast.
  • Press thinly sliced red onions into cheese.
  • Top with romaine lettuce leaf and crown.
  • Enjoy!

Nutrition Facts : Calories 167.4, Fat 9.8, SaturatedFat 4, Cholesterol 52.9, Sodium 100.1, Carbohydrate 1, Fiber 0.6, Sugar 0.5, Protein 18.1

JERK CHICKEN SANDWICHES WITH PEACH AIOLI



Jerk Chicken Sandwiches with Peach Aioli image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 19

1 lime
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons (about 4 sprigs) fresh thyme leaves
1 small white onion, finely chopped
1/4 cup (about 4 or 5) scallions, white and tender green parts only, chopped
1 hot Scotch bonnet pepper (use plastic gloves to handle these, protect your eyes, and avoid breathing in the fumes)
1/2 cup low-sodium soy sauce
6 (6-ounce) boneless chicken breasts
1 to 2 tablespoons Irvine Spices Caribbean Jerk Seasoning
1/4 cup olive oil
1 tablespoon all-purpose flour, if cooking on the grill
1 large ripe fresh peach, peeled, pit removed and sliced, or 1/2 cup drained canned peaches
3/4 cup mayonnaise
1 tablespoon cilantro leaves, finely chopped, plus 6 small sprigs, for garnish
Salt and freshly ground white pepper
6 New England style "lobster" rolls (top-sliced), Kaiser rolls, or crispy crusted round rolls
1/3 cup shredded yellow Cheddar, for garnish

Steps:

  • Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well.
  • Season chicken pieces with jerk seasoning and place them along with the lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
  • Preheat oven to 350 degrees F.
  • Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of 170 degrees F.
  • The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes.
  • While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
  • Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro.

JERK CHICKEN TACOS



Jerk Chicken Tacos image

This is my easy recipe for grilled jerk chicken tacos that can be prepped, cooked, and on your dinner table in less than 30 minutes. If fresh pineapple is available, by all means use that instead.

Provided by Soup Loving Nicole

Categories     Tacos

Time 30m

Yield 8

Number Of Ingredients 10

½ cup mayonnaise
2 tablespoons jerk seasoning, divided
2 tablespoons lime juice, divided
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs
1 (20 ounce) can pineapple rings, drained
8 (6 inch) flour tortillas
1 cup shredded cabbage
½ small red onion, minced
½ cup chopped fresh cilantro

Steps:

  • Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
  • Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
  • Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
  • Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 18.5 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 694.5 mg

CROCK POT JERKED CHICKEN SANDWICHES



Crock Pot Jerked Chicken Sandwiches image

Make and share this Crock Pot Jerked Chicken Sandwiches recipe from Food.com.

Provided by Michelle S.

Categories     Lunch/Snacks

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons jamaican jerk spice
1 1/2 lbs boneless skinless chicken thighs
1 large green peppers or 1 large red pepper, chopped
1 medium onion, chopped
1/2 cup chicken broth
1/4 cup ketchup
6 -7 hoagie rolls, split

Steps:

  • Rub jerk seasoning generously over chicken thighs.
  • place pepper and onion in bottom of crock pot.
  • Place chicken over vegetables.
  • In a small bowl, combine broth and ketchup; mix well.
  • Pour broth mixture over chicken.
  • Cover; cook on low for 6-8 hours.
  • Remove chicken from crock pot and shred.
  • Return to crock pot and mix well.
  • With a slotted spoon place chicken mixture into buns.

Nutrition Facts : Calories 328.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 94.4, Sodium 584.3, Carbohydrate 35.7, Fiber 2.1, Sugar 4.8, Protein 29

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