These simple Grilled Jerk Chicken Sandwiches are spicy, fresh, and bursting with flavor. Topped with a quick coleslaw and sweet pineapple, this easy jerk chicken recipe uses a pre-made Jamaican-style seasoning with bold ingredients, like pimento and peppers, for a quick, fiery, and crowd-pleasing sandwich.
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Caribbean jerk chicken is full of amazing and unique flavors like pimento, Scotch Bonnet peppers, and spices including cinnamon, cloves, nutmeg, and more. Whether homemade or pre-made, jerk spice is a seasoning we use year-round, like in our Jerk Shrimp Fettuccine Alfredo but even more so during barbecue season with our Grilled Jerk Chicken Sandwiches.
To achieve a spicy jerk chicken, we marinated chicken thighs for 30 minutes in Grace’s Jamaican-Style Jerk Seasoning. Of course, homemade seasoning is always best, but Grace’s pre-made version uses simple ingredients, is inexpensive, and cuts down on prep time.
Once marinated, grill the marinated jerk chicken thighs on the barbecue before placing them between a grilled bun. Topped with mayonnaise, a tangy and quick homemade coleslaw, and a slice of sweet pineapple, our Grilled Jerk Chicken Sandwiches are full of bold and spicy flavors, and is the official sandwich of summer – at least to us, that is!
What goes with jerk chicken sandwiches? Serve it alongside our Creamy Sweet Coleslaw, Oven-Baked French Fries, Caribbean Street Corn, or our Watermelon Chicken Salad (just omit the chicken).
Craving more spicy chicken recipes? Don’t miss our Hot Honey Chicken Tenders for the perfect sweet-and-spicy kick, our comforting Curry Chicken Pot Pie packed with bold flavors, and the irresistible crunch of our Spicy Curry Fried Chicken. Each recipe brings the heat in the most delicious way!
Ingredient List
Inspired by the flavors of Caribbean jerk chicken, the ingredients used to make these Grilled Jerk Chicken Sandwiches are accessible in most major grocery stores.
- Boneless Chicken Thighs: Skin on or off. The higher fat in chicken thighs results in a moist chicken, even if a little overdone.
- Jerk Chicken Marinade: We use the spicy Grace Jamaican-Style Jerk Seasoning but they also have a mild version.
- Mayonnaise: Is smothered on the bun and provides creaminess to the coleslaw.
- Cider Vinegar: A key ingredient in coleslaw, but white vinegar can be used too.
- Honey: Provides sweetness to balance the vinegar in the coleslaw.
- Dijon Mustard: Adds subtle spice to the coleslaw.
- Celery Seed: Adds a hint of celery and savory notes.
- Sea Salt and Fresh Ground Pepper: All the flavor!
- Green Cabbage: The base for a crunchy coleslaw.
- Carrots: Adds color and additional crunch and sweetness to coleslaw.
- Pineapple: Adds sweetness and juiciness, and complements the spice from the jerk.
- Buns: Brioche or potato buns are preferred. If you can find cocoa buns, use them for added sweetness.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken Thighs: Chicken thighs are preferred as they stay moist, even if a little overcooked. They also provide the most flavor. Chicken breast can be used but we suggest butterflying the breast before marinating. This will allow for easier assembly. Here’s how to Butterfly a Chicken Breast.
- Jerk Marinade: If time allows, make your own jerk seasoning. We used a pre-made marinade, but from-scratch is always best. Check out our jerk seasoning recipe from our BBQ Jerk Chicken Bowls.
- Coleslaw: To save on prep time, use a pre-made coleslaw blend or the bagged variety.
- Pineapple: Fresh is best, but if pineapple is not in season or accessible, canned pineapple rings will work well.
- Bun: There are a lot of options for buns. Use gluten-free buns instead to make this recipe gluten-free. Cocoa bread will provide an additional sweetness to mellow out the heat of the jerk. You can also change the format and use taco shells or tortilla wraps for jerk chicken tacos.
Step by Step: How to Make Our Grilled Jerk Chicken Sandwiches
1. Coat the chicken in jerk.
Place chicken in a bowl and spoon in the jerk marinade. Mix using a spoon or your hands until the chicken is fully coated.
2. Marinate the chicken.
Allow chicken to marinate for 30 minutes or longer, if time allows. The more it marinates the more flavor it will build.
3. Make the coleslaw dressing.
In a large bowl, combine mayonnaise, vinegar, honey, Dijon mustard, celery seed, salt, and pepper.
4. Make the coleslaw.
Add shredded cabbage and carrots. Mix and place in the refrigerator until ready to serve.
5. Grill the chicken and pineapple.
Preheat your grill on high heat for at least 10 minutes.
Oil your grates, if needed, and lay down the pineapple and chicken, skin-side down if applicable. Immediately turn the heat down to medium and grill for 10 to 12 minutes, turning once, halfway through.
Grill the buns then transfer everything to a plate and allow the chicken to rest.
6. Cut the chicken.
Ensure your chicken has rested for 5 minutes to allow the juices to redistribute. Then cut them in half, separating the thinner meat from the thicker portions for easy assembly.
7. Assemble the Sandwiches.
Slather the bottom bun with mayonnaise. Layer with a slice of grilled pineapple and 2 to 3 pieces of spicy jerk chicken. Top with a handful of coleslaw. Finally, slather the top bun with more mayonnaise and place it on top.
Cooking Variations
We most often grill our jerk chicken sandwiches on the barbecue, but you can also roast it in the oven or use a smoker to enhance the flavor.
- Oven Roasted Jerk Chicken: Preheat oven to 400°F, and bake the chicken thighs on a baking sheet for 30 minutes, or until cooked through to an internal temperature of 165°F.
- Smoked Jerk Chicken: Heat smoker to 400°F, smoke the chicken for 30 minutes, flipping halfway through, until cooked to an internal temperature of 165°F.
- Topping Variations: Skip the coleslaw and use lettuce and mayonnaise, or even top it with mild cheddar cheese for additional flavor combinations.
- Kid-friendly: Use about ¼ teaspoon of mild jerk marinade for two thighs and marinate for less than the recommended time.
Storage
Leftover jerk chicken stores well in the fridge in an airtight container for 3-4 days. Pineapple and coleslaw will keep for 5 days in an airtight container in the fridge – mix before serving.
Reheating - Reheat jerk chicken on medium heat in a pan with a little water and cover to keep it moist, or in the microwave until hot. Then reassemble into jerk chicken sandwiches.
Recipe FAQs
Jerk is a unique cooking technique native to Jamaica, in which meat is dry-rubbed or marinated in a wet mixture with jerk spice. Jerk spice, or seasoning, traditionally includes allspice and Scotch Bonnet peppers, but also other spices like cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, and salt.
The combined mixture is a spicy and savory flavor with smokey, salty and sweet undertones. The primary spice is pimento, also known as allspice.
Yes, jerk chicken is spicy. The heat mostly comes from Scotch bonnet peppers, which regularly rate on the Scoville scale – the official measurement of chili pepper hotness – between 100,000-350,000 Scoville heat units, or SHUs. By comparison, a jalapeño rates between 2,000-8,000 SHUs. So yes, jerk chicken can be very spicy!
To reduce the heat, opt for a mild jerk seasoning or marinade. As well, reduce the amount of seasoning and marinate the meat for less time. If you’re not sure, test the chicken first before serving it to children. If it’s still too spicy, rinse the meat under warm water to remove the marinade.
Rice and peas, a Jamaican side dish of rice cooked in coconut milk and mixed with red kidney beans and spices including pimento.
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Recipe Card
Grilled Jerk Chicken Sandwiches
Ingredients
- 2 lbs chicken thighs boneless (skin off or on)
- 3 tablespoon jerk chicken marinade
- 4 slices pineapple
- 4 buns
- ¾ cup mayonnaise
- 3 tablespoon cider vinegar
- 2 tablespoon honey
- 2 teaspoon Dijon mustard
- ½ teaspoon celery seed
- sea salt and fresh ground pepper
- ½ head cabbage shredded
- 1 cup shredded carrots
Instructions
- Place chicken in a bowl and spoon in the jerk marinade, then mix it until the chicken is coated and place in the fridge to marinate for at least 30 minutes.
- In a large bowl, combine ½ cup mayonnaise, cider vinegar, honey, Dijon mustard, celery seed and season with salt and pepper. Add shredded cabbage and carrots. Mix well and place in the fridge until serving.
- Preheat bbq grill on high heat for at least 10 minutes. Oil your grates if necessary and lay down the pineapple and chicken (skin-side down if applicable). Turn the heat down to medium grill the food for 10 to 12 minutes, turning once, halfway through. Add the buns for the last minute or two, then transfer everything to a plate so the chicken can rest.
- Spread mayonnaise on the bottom bun. Layer with a slice of grilled pineapple, then the chicken. Top that with a handful of the coleslaw. Finally, slather the top bun with mayo and lay it on top of the coleslaw.
Video
Recipe Notes
- Allow chicken to marinate for 30 minutes or longer, if time allows. The more it marinates the more flavor it will build.
- Oven Roasted Jerk Chicken: Preheat oven to 400°F, and bake the chicken thighs on a baking sheet for 30 minutes, or until cooked through to an internal temperature of 165°F.
- Smoked Jerk Chicken: Heat smoker to 400°F, smoke the chicken for 30 minutes, flipping halfway through, until cooked to an internal temperature of 165°F.
Sloan says
So flavourful. Love how easy this recipe is to batch and make for a group during the summer months!
Charles says
The pineapple on this sandwich is perfection. Cuts the heat from the jerk and adds just the right amount of sweetness. This is my new favourite summer sandwich!
Philip + Mystique says
Thanks Charles. We couldn't agree more. So glad you enjoyed the recipe!