Description
This Jerk Chicken Sandwich has tender and juicy thighs infused with Jamaican spice, cooled down with tangy sour cream.
Ingredients
Units
Scale
Basic Jamaican seasoning: (See Jamaican All Purpose seasoning recipe for more complex flavour)
- 2 teaspoon ground allspice
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper (adjust to desired spiciness)
- 1/2 teaspoon Pepper
- 1 teaspoon Salt
Burger:
- 800g Chicken thigh fillets
- 2 tbsp. Olive oil
- 2 Lime, first zest and then juiced
- 2/3 cup Light sour cream
- 1 small Cucumber
- 4 Crusty bread rolls, split in half
- 80g Mesclun
- 1 Avocado, halved and sliced
- Hot sauce (optional)
Instructions
Preheat grill or use a grill pan.
- Mix all ingredients for the basic Jamaican seasoning in a small bowl.
- Place chicken between 2 sheets of baking paper and use a meat mallet or rolling pin to pound until evenly thick (about 1½ cm thick).
- Combine oil, 1 lime zest and juice and the basic jamaican seasonings in shallow dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes to marinate or up to an hour.
- To make the sauce, combine ½ lime zest and juice and sour cream in a bowl, season to taste and then set aside.
- Heat extra oil in the frying pan over a medium-high heat. Remove chicken from marinade and cook for 5 minutes on each side or until cooked through (depending on thickness).
- Meanwhile, grill cut side of Turkish rolls under grill or on a grill pan until golden.
- Place some mesclun on the base of each roll. Top with chicken, avocado and cucumber and a dollop of sour cream sauce. Cover with roll tops and serve with remaining lime wedge.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Marinate
- Cuisine: Jamaican
