Empty My Fridge
Easy Chargrilled Chicken turned into a Delicious Jerk Chicken Sandwich
Zutaten
- Boneless skinless thighs3–4 lb
- Jerk Marinade
- Scallion · chopped5
- Scotch Bonnet · finely diced2 + 1 EL + 2 EL
- Brown sugar5 EL
- Lime6 EL
- Soy sauce5 EL
- Olive oil¼ Tassen
- Salt5 TL
- Black pepper · cracked3 ½ TL
- Jerk seasoning2 EL
- Jerk Glaze
- Ketchup¾ Tassen
- Honey2 EL
- Red wine vinegar6 EL
- Cayenne pepper2 dashes
- White pepper2 dashes
- Burger bun1 Packung
- Lettuce
- Pickle
- Mayonnaise¾ Tassen
- Dijon mustard2 EL
- Cole slaw mix1 bag
- Red onion · diced¼ Tassen
- Ananas · chopped1 Tasse
- Calypso Sauce
- Season to taste with salt & black pepper
- X
Zubereitung
- 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.
Zusammengefasst aus dem Video von HowToBBQRight. Schau es dir für die Details an.
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