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Grilled Jerk Chicken Sandwiches

It's hard to find a restaurant in Florida where there isn't something on the menu that uses jerk seasoning.  This hasn't always been the case, but in recent years it has become very trendy.  With good reason because the seasoning imparts a delicious and robust flavor to meat, poultry and fish, and it usually comes with a bit of a kick too.  These sandwiches made with jerk chicken breast are a wonderful break from burgers and dogs.  This recipe makes four sandwiches.

2 boneless, skinless chicken breast halves
1 recipe jerk seasoning
1 recipe slow brine
1 teaspoon ground allspice
1 teaspoon dried thyme
4 fresh hamburger rolls
lettuce, sliced onion and sliced tomato  
Salt and Pepper to taste

Prepare the jerk seasoning and set aside.

Prepare the brine solution adding the thyme and allspice.  Allow to chill in fridge before using.  Trim fat from each breast half, rinse and pat dry with paper towels.  Lay a breast half on a cutting board skin side down.  Place your hand on top of breast to prevent slipping and, using a very sharp knife, cut the breast piece in half horizontally.  Repeat with remaining breast halves.

Place the breast cutlets in a one gallon zip-lock bag, add the brine and zip closed forcing all the air from the baggie.  Place in the fridge for 30 minutes.  While waiting for the cutlets to brine prepare the grill for direct cooking -- medium heat.

Remove the cutlets an rinse thoroughly to remove excess salt.  Pat dry with paper towels.  Rub a generous amount of the jerk seasoning all over the cutlets and grill about 4-5 minutes turning once.  You may test for doneness by slicing into one of the cutlets.  The meat should not be pink, but still moist.

Build your sandwich the way you like your burgers.  We favor fresh sliced tomatoes, a slice of raw onion and some iceberg lettuce.  A little mayo is good as well and will temper the heat for your chile averse diners :)

 

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