Spicy jerk, juicy chicken, sweet pineapple, and creamy coleslaw all piled high on a sesame seed bun. They say you are what you eat and when it comes to our Jerk Chicken Sandwich, we’re perfectly ok with that!
No. 1 | Place chicken thighs in a bowl. Spoon jerk seasoning overtop and mix until the chicken is completely coated in the sauce. Place in the fridge to marinate – minimum of 30 minutes, but ideally 4 hours or more.
No. 2 | In a large bowl, combine mayonnaise, vinegar, honey, Dijon, celery seed, salt, and pepper. Add the cabbage and carrots then toss until combined. Place in the fridge until assembly.
No. 3 | Preheat BBQ on high heat for 10 minutes.
No. 4 | Oil grates if necessary. Arrange chicken (skin-side down if applicable) and pineapple on the bbq and lower heat to medium. Cook for 10 to 12 minutes, turning once until chicken is cooked through and pineapple has grill marks and is softened.
No. 5 | Lay the buns, cut-side down, on the bbq and toast for 1 to 2 minutes until golden around the edges and grill marks form.
No. 6 | Remove chicken, pineapple and buns from the grill and set aside for 5 minutes to allow the chicken to rest.
No. 7 | Once the chicken has rested, cut the thighs in half to separate the thin portions from the thicker portions.
No. 8 | Slather the bottom buns with mayonnaise. Layer a slice of grilled pineapple, then arrange 2 to 3 pieces of chicken on top. Add a handful of coleslaw and spread mayo on the top bun and place on top. Serve with extra coleslaw on the side.
Keywords: BBQ Recipes, Jerk Chicken Recipes, Spicy Sandwiches