Jerk Chicken Sandwich with Jicama Slaw Recipe

Why You’ll Love This Recipe

I love this sandwich because every bite gives me contrasting flavors and textures. The jerk chicken is smoky, savory, spicy, and slightly sweet, while the jicama slaw is crisp, tangy, and refreshing.

I also like how easy it is to adjust. I can reduce the chile for a milder sandwich, add extra Scotch bonnet when I want serious heat, or prepare the chicken and slaw ahead so assembly is quick at mealtime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Jerk Chicken

• Boneless, skinless chicken breasts or thighs
• Green onions
• Garlic cloves
• Fresh ginger
• Scotch bonnet or habanero pepper
• Fresh thyme leaves
• Ground allspice
• Ground cinnamon
• Ground nutmeg
• Brown sugar
• Soy sauce
• Fresh lime juice
• Olive oil
• Salt
• Freshly ground black pepper

For the Jicama Slaw

• Jicama, peeled and julienned
• Red cabbage, finely shredded
• Carrot, julienned or grated
• Fresh cilantro, chopped
• Green onions, thinly sliced
• Fresh lime juice
• Mayonnaise
• Honey
• Salt
• Freshly ground black pepper

For the Sandwiches

• Brioche buns or sturdy sandwich rolls
• Butter or olive oil, for toasting
• Lettuce, optional
• Sliced avocado, optional
• Lime wedges, for serving

Directions

1. I start by making the jerk marinade. I combine green onions, garlic, ginger, Scotch bonnet, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and black pepper in a blender or food processor.
2. I blend the ingredients until I have a thick, flavorful marinade. I taste carefully and adjust the seasonings or chile according to the level of heat I want.
3. I place the chicken in a bowl or resealable container and coat it thoroughly with the jerk marinade. I refrigerate it for at least 30 minutes, although I prefer giving it several hours when I have time.
4. While the chicken marinates, I prepare the jicama slaw. I combine the jicama, cabbage, carrot, cilantro, and green onions in a large bowl.
5. In a separate bowl, I whisk together the lime juice, mayonnaise, honey, salt, and black pepper. I pour the dressing over the vegetables and toss until everything is lightly coated. I refrigerate my slaw until I’m ready to assemble the sandwiches.
6. I preheat my grill or grill pan to medium-high heat and lightly oil the cooking surface.
7. I remove the chicken from the marinade, allowing excess marinade to drip away. I grill the chicken until browned and lightly charred on both sides and the thickest part reaches 165°F (74°C).
8. I transfer the cooked chicken to a clean plate and let it rest for about 5 minutes before slicing. Resting helps me keep more of the juices inside the chicken.
9. I lightly butter or oil the cut sides of the buns and toast them on the grill for 1–2 minutes until golden.
10. I place the jerk chicken onto the bottom half of each toasted bun and add a generous portion of jicama slaw.
11. I add lettuce or sliced avocado when I’m using them, close the sandwiches, and serve immediately with fresh lime wedges.

Servings and Timing

I usually make 4 sandwiches with this recipe.

• Prep time: 20 minutes
• Marinating time: at least 30 minutes
• Cook time: 15 minutes
• Resting and assembly time: 5 minutes
• Total time: about 1 hour 10 minutes
• Servings: 4
• Yield: 4 sandwiches

Variations

For a milder jerk chicken sandwich, I reduce the Scotch bonnet or remove its seeds and inner membranes. I still get plenty of flavor from the allspice, thyme, ginger, garlic, and lime.

When I want an extra-spicy sandwich, I add more Scotch bonnet to my marinade or finish the chicken with a little hot sauce.

For a creamier slaw, I increase the mayonnaise slightly. When I want something lighter, I reduce the mayonnaise and use additional lime juice.

I can replace jicama with thinly sliced green cabbage or apple when jicama isn’t available. Apple gives me a slightly sweeter slaw that works especially well with spicy jerk seasoning.

For extra tropical flavor, I add thin slices of fresh pineapple or grilled pineapple to my sandwich. The fruit’s sweetness provides a delicious contrast to the spicy chicken.

I can also use boneless chicken thighs instead of breasts. I often prefer thighs when grilling because they stay particularly juicy and work well with the bold jerk marinade.

Storage/Reheating

I store leftover jerk chicken and jicama slaw separately in airtight containers in the refrigerator. I keep cooked chicken for up to 3–4 days, while I prefer eating the slaw within 1–2 days so the vegetables remain crisp.

I don’t store fully assembled sandwiches when possible because the slaw and chicken juices can make the buns soggy.

To reheat the chicken, I warm it gently in a covered skillet over medium-low heat with a small splash of water. I can also reheat it in a 350°F (175°C) oven until warmed through.

I keep the jicama slaw cold and add it only after reheating the chicken and toasting the buns.

FAQs

What does jerk chicken taste like?

I find jerk chicken spicy, smoky, aromatic, slightly sweet, and deeply savory. Allspice and thyme provide its distinctive flavor, while Scotch bonnet peppers contribute fruity heat.

What is jicama, and what does it taste like?

I think of jicama as a crisp root vegetable with a mild, slightly sweet flavor. Its crunchy texture reminds me somewhat of an apple or water chestnut, which makes it especially good for fresh slaws.

Can I make the Jerk Chicken Sandwich less spicy?

Yes. I use less Scotch bonnet or habanero and remove the seeds and membranes before adding the pepper to my marinade. I can also increase the amount of slaw or add avocado to help balance the heat.

Can I make Jerk Chicken Sandwiches ahead of time?

Yes. I can marinate the chicken and prepare the vegetables for the slaw ahead of time. I prefer cooking the chicken and assembling the sandwiches closer to serving so I get warm chicken, crisp slaw, and freshly toasted bread.

What should I serve with Jerk Chicken Sandwiches?

I like serving these sandwiches with sweet potato fries, plantain chips, grilled corn, rice and beans, fresh fruit, or an additional serving of jicama slaw. I also serve lime wedges on the side for an extra burst of acidity.

Conclusion

Jerk Chicken Sandwich with Jicama Slaw is a recipe I make when I want a sandwich with plenty of personality. The spicy, aromatic chicken gives me bold flavor and smoky char, while the cool jicama slaw provides the crunch and acidity needed to balance every bite.

Jerk Chicken Sandwich with Jicama Slaw Recipe

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Juicy jerk chicken is grilled until smoky and lightly charred, then piled onto toasted buns with a cool, crunchy jicama slaw. Spicy Caribbean-inspired seasoning, fresh lime, and crisp vegetables create a bold and refreshing sandwich.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 sandwiches
• Category: Main Course
• Method: Grilling
• Cuisine: Caribbean
• Diet: Low Calorie

Ingredients

• Boneless, skinless chicken breasts or thighs
• Green onions
• Garlic cloves
• Fresh ginger
• Scotch bonnet or habanero pepper
• Fresh thyme leaves
• Ground allspice
• Ground cinnamon
• Ground nutmeg
• Brown sugar
• Soy sauce
• Fresh lime juice
• Olive oil
• Salt
• Freshly ground black pepper
• Jicama, peeled and julienned
• Red cabbage, finely shredded
• Carrot, julienned or grated
• Fresh cilantro, chopped
• Green onions, thinly sliced
• Fresh lime juice, for the slaw
• Mayonnaise
• Honey
• Salt, for the slaw
• Freshly ground black pepper, for the slaw
• Brioche buns or sturdy sandwich rolls
• Butter or olive oil, for toasting
• Lettuce, optional
• Sliced avocado, optional
• Lime wedges, for serving

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Instructions

1. Combine the green onions, garlic, ginger, Scotch bonnet or habanero, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and black pepper in a blender or food processor.
2. Blend until a thick marinade forms. Carefully adjust the seasoning and amount of chile to taste.
3. Place the chicken in a bowl or resealable container and coat thoroughly with the jerk marinade. Refrigerate for at least 30 minutes or for several hours for deeper flavor.
4. For the slaw, combine the jicama, red cabbage, carrot, cilantro, and green onions in a large bowl.
5. Whisk together the lime juice, mayonnaise, honey, salt, and black pepper in a separate bowl. Pour over the vegetables and toss until lightly coated. Refrigerate until needed.
6. Preheat a grill or grill pan to medium-high heat and lightly oil the cooking surface.
7. Remove the chicken from the marinade and allow the excess to drip away. Grill until browned and lightly charred on both sides and the thickest part reaches 165°F (74°C).
8. Transfer the chicken to a clean plate and rest for about 5 minutes before slicing.
9. Lightly butter or oil the cut sides of the buns and grill for 1–2 minutes, until golden and toasted.
10. Arrange the sliced jerk chicken on the bottom half of each toasted bun and top generously with jicama slaw.
11. Add optional lettuce or sliced avocado, close the sandwiches, and serve immediately with fresh lime wedges.

Notes

• For a milder sandwich, reduce the Scotch bonnet or habanero and remove its seeds and membranes.
• For additional heat, increase the Scotch bonnet or serve the chicken with hot sauce.
• For creamier slaw, add additional mayonnaise. For a lighter slaw, reduce the mayonnaise and increase the lime juice.
• Thinly sliced green cabbage or apple can replace the jicama. Apple creates a sweeter contrast with the spicy chicken.
• Add fresh or grilled pineapple for extra tropical sweetness.
• Boneless chicken thighs are an excellent alternative to chicken breasts and stay particularly juicy when grilled.
• Store cooked chicken and slaw separately in airtight containers. Refrigerate the chicken for 3–4 days and the slaw for 1–2 days.
• Avoid storing fully assembled sandwiches because the slaw and chicken juices can make the buns soggy.
• Reheat chicken gently in a covered skillet with a splash of water or in a 350°F (175°C) oven. Keep the slaw cold and add it after reheating the chicken and toasting the buns.

Nutrition

• Serving Size: 1 sandwich
• Calories: 590 kcal
• Sugar: 12 g
• Sodium: 980 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 7 g
• Protein: 40 g
• Cholesterol: 105 mg