Jerked Chicken Sandwiches Recipes

Steps:

• Butterfly chicken breast halves and marinate in 2 Tbsp Busha Browne's Jamaican Jerk Seasoning for at least 45 minutes. Massage breasts whenever you have a minute; at least a few times to blend in flavors.
• Grill, fry or broil chicken.
• Spread spicy Miracle Whip on buns.
• Add cooked chicken breast to buns.
• Press goat cheese on breast.
• Press thinly sliced red onions into cheese.
• Top with romaine lettuce leaf and crown.
• Enjoy!

Steps:

• Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well.
• Season chicken pieces with jerk seasoning and place them along with the lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
• Preheat oven to 350 degrees F.
• Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of 170 degrees F.
• The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes.
• While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
• Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro.

Steps:

• Rub jerk seasoning generously over chicken thighs.
• place pepper and onion in bottom of crock pot.
• Place chicken over vegetables.
• In a small bowl, combine broth and ketchup; mix well.
• Pour broth mixture over chicken.
• Cover; cook on low for 6-8 hours.
• Remove chicken from crock pot and shred.
• Return to crock pot and mix well.
• With a slotted spoon place chicken mixture into buns.

Steps:

• 1. Rub the jerk seasoning generously over the chicken. Place the bell pepper and onion in the bottom of a 3 to 4 quart crock-pot or slow cooker.Place chicken over the vegetables.
• 2. In a small bowl, combine broth and ketchup, mix well and pour mixture over the chicken.
• 3. Cover and cook on low setting for 6 to 8 hours.
• 4. To serve, remove chicken from slow cooker. shred chicken and return to the slow cooker and mix well with the vegetables.
• 5. With a slotted spoon, spoon chicken and vegetables onto the buns.

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

Steps:

• In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
• Preheat grill for high heat. Remove chicken breasts from marinade, and discard leftover marinade. Lightly oil grill grate. Cook chicken on the preheated grill 6 to 8 minutes per side, until juices run clear. Cut chicken into thin strips.
• In a small bowl, mix together mayonnaise, lime juice, and black pepper; spread onto one side of each slice bread. Arrange chicken strips on 6 slices bread, and top with lettuce, tomato, cheese, and remaining bread to make 6 sandwiches.

Steps:

• In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
• Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.