Empty My Fridge
EASY Chargrilled Chicken turned into a DELICIOUS Jerk Chicken Sandwich
Ingredients
- Boneless skinless thighs3–4 lb
- Jerk Marinade
- Scallion · chopped5
- Scotch bonnet · finely diced2 + 1 tbsp + 2 tbsp
- Brown sugar5 tbsp
- Lime6 tbsp
- Soy sauce5 tbsp
- Olive oil¼ cups
- Salt5 tsp
- Black pepper · cracked3 ½ tsp
- Jerk seasoning2 tbsp
- Jerk Glaze
- Ketchup¾ cups
- Honey2 tbsp
- Red wine vinegar6 tbsp
- Cayenne pepper2 dashes
- White pepper2 dashes
- Burger bun1 packet
- Lettuce
- Pickle
- Mayonnaise¾ cups
- Dijon mustard2 tbsp
- Cole slaw mix1 bag
- Red onion · diced¼ cups
- Pineapple · chopped1 cup
- Calypso Sauce
- Season to taste with salt & black pepper
- X
Instructions
- Put the chicken thighs in a large zip-top bag, combine the jerk marinade ingredients and pour over the chicken, then seal and toss to coat. Refrigerate for at least 1 hour.
- Set up a 2-zone charcoal grill with a hot side and an indirect side.
- Grill the marinated chicken on the hot side in batches, seasoning with extra jerk seasoning on the grill.
- Flip and turn often until the internal temperature reaches 165°F.
- Brush each piece with the jerk glaze.
- Keep cooking until the thighs reach 175°F internal; they should be slightly charred and sticky from the glaze.
- After a short rest, slice the thighs into small strips.
Summarized from HowToBBQRight's video. Watch it for the details.
More recipes with
OnionScallionBrown sugarRed onionLimeChicken thighLettucePineapple
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