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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.

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

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

Find it online: https://thefamilycooking.com/jerk-chicken-sandwich-with-jicama-slaw-recipe/