Empty My Fridge
Easy Chargrilled Chicken turned into a Delicious Jerk Chicken Sandwich
Ingredientes
- Boneless skinless thighs3–4 lb
- Jerk Marinade
- Scallion · chopped5
- Pimenta scotch bonnet · finely diced2 + 1 colher de sopa + 2 colheres de sopa
- Brown sugar5 colheres de sopa
- Lime6 colheres de sopa
- Molho shoyu5 colheres de sopa
- Olive oil¼ xícara
- Salt5 colheres de chá
- Black pepper · cracked3 ½ colheres de chá
- Jerk seasoning2 colheres de sopa
- Jerk Glaze
- Ketchup¾ xícara
- Honey2 colheres de sopa
- Red wine vinegar6 colheres de sopa
- Cayenne pepper2 dashes
- White pepper2 dashes
- Burger bun1 pacote
- Lettuce
- Pickle
- Maionese¾ xícara
- Dijon mustard2 colheres de sopa
- Cole slaw mix1 bag
- Red onion · diced¼ xícara
- Pineapple · chopped1 xícara
- Calypso Sauce
- Season to taste with salt & black pepper
- X
Modo de preparo
- 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 do vídeo de HowToBBQRight. Assista para ver os detalhes.
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