Empty My Fridge
Easy Chargrilled Chicken turned into a Delicious Jerk Chicken Sandwich
Ingredientes
- Boneless skinless thighs3–4 lb
- Jerk Marinade
- Scallion · chopped5
- Chile scotch bonnet · finely diced2 + 1 cda. + 2 cdas.
- Brown sugar5 cdas.
- Lime6 cdas.
- Soy sauce5 cdas.
- Olive oil¼ tazas
- Salt5 cdtas.
- Black pepper · cracked3 ½ cdtas.
- Jerk seasoning2 cdas.
- Jerk Glaze
- Kétchup¾ tazas
- Miel2 cdas.
- Red wine vinegar6 cdas.
- Cayenne pepper2 dashes
- White pepper2 dashes
- Burger bun1 paquete
- Lettuce
- Pickle
- Mayonnaise¾ tazas
- Dijon mustard2 cdas.
- Cole slaw mix1 bag
- Red onion · diced¼ tazas
- Pineapple · chopped1 taza
- Calypso Sauce
- Season to taste with salt & black pepper
- X
Preparación
- 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.
Resumido del vídeo de HowToBBQRight. Míralo para los detalles.
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