Jerk Chicken

I saw a commercial a few weeks ago from some fast food company for a Caribbean Jerk chicken sandwich. The kind where they drop the sandwich in front of a black background and it bounces a little and sauce drips off.

It made me want a jerk sandwich, so I made one. It doesn’t require a lot of time or energy so it’s perfect for those days you don’t really feel like cooking. Enjoy!

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Jerk Chicken

Serves 2

• 6 boneless, skinless chicken thighs, fat trimmed

• 1 lime, juiced

• 1/2 vine ripened medium tomato

• 1 TBS Jerk Seasoning (Blend of ginger, ancho chili powder, garlic, paprika, allspice, lemon grass, nutmeg, cumin, cayenne)

• 1/2 banana

• 1 tsp kosher salt

• 1/2 tsp cumin

• Banana Peppers

• Red Cabbage

• Buns or mixed greens for serving (we used Hawaiian rolls)

*Note: My seasoning blends (like Jerk) do not have salt in them! If you have a blend, check the ingredients. Your sauce will be WAY TOO salty if you have a blend with salt and also follow my recipe.

1. Blend lime juice, tomato, jerk seasoning, banana, kosher salt, and cumin

2. Baste chicken in 1/2 of the jerk sauce (this can be a marinade for 1 -2 hours before cooking if time allows)

3. Cook chicken on the grill or pan on the stove until fully done.

   • If cooking on the stovetop, use 1/2 TBS olive oil, heat to medium.

   • Add the chicken and cook on the first side until easily flipped with tongs (once chicken has browned, it shouldn’t stick when you try to flip it).

   • Cook on the 2nd side until fully cooked. Both sides should be browned and chicken should cut easily and be white

4. Toss chicken in the remaining sauce and serve on buns or over mixed greens with red cabbage and banana peppers on top.