Caribbean Jerk Chicken Sandwiches Food

D.O.D. JAMAICAN JERK CHICKEN SANDWICH

Steps:

• Preheat oven to 450 degrees.
• Combine all dry ingredients (except bread!) and mix with lime juice to form a paste. Rub paste all over chicken.
• Place breasts in an oiled pan large enough to hold them, and roast for 17 minutes.
• Remove from oven, let cool and place breasts on rolls or bread, adding relish, mayo, salsa, a variety of lettuces or anything else you like.

CARIBBEAN JERK CHICKEN SANDWICHES

Steps:

• Heat oil in a large skillet over medium heat. Stir in peppers and onion. Cook 5-6 minutes stirring frequently until softened. Stir in chicken, lime juice and jerk seasoning until combined. In a small bowl stir together the cream cheese and pineapple preserves until combined. Spead cream cheese mixture on the inside of both halves of the sandwich thin roll. Place greens and avacado on bottom half, then add chicken-pepper mixture and toll with sandwich thin top.

JERK CHICKEN SANDWICHES

Steps:

• Butterfly chicken breast halves and marinate in 2 Tbsp Busha Browne's Jamaican Jerk Seasoning for at least 45 minutes. Massage breasts whenever you have a minute; at least a few times to blend in flavors.
• Grill, fry or broil chicken.
• Spread spicy Miracle Whip on buns.
• Add cooked chicken breast to buns.
• Press goat cheese on breast.
• Press thinly sliced red onions into cheese.
• Top with romaine lettuce leaf and crown.
• Enjoy!

CARIBBEAN JERK CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

CARIBBEAN-STYLE CHICKEN SANDWICH

Steps:

• Apply the jerk rub to the chicken, leaving enough time to marinate as stated by the recipe or bottle you are using.
• When ready to prepare dish, combine the garlic, mayonnaise, and cayenne pepper, and mix well.
• Add the diced roasted red pepper and pulse through a blender or food processor.
• Prepare a pan with nonstick cook spray and cook the chicken over medium heat, flipping it occasionally until it is cooked through.
• Split and toast the wheat buns.
• Spread red pepper mixture over one half and place the cheese slice on the other.
• Top the cheese with the hot chicken, add the roasted peppers, placing a mixture of both kinds on each sandwich, and top with the remaining bun half.
• Enjoy as is, or you can give it a quick 20-30 seconds in the microwave to heat up the roasted peppers, as well.