Jerk Chicken and Mango Sandwich
This is our favorite quick grilling dinner. Share some grill space with some local veggies and you’ve got a great side dish and the start of grilled veggie salad for lunch the next day!
Jerk Chicken and Mango Sandwich
Serves 4
4 each 5-6 oz chicken breasts, boneless and skinless
1 cup Caribbean jerk marinade (your favorite brand)
1/2 fresh lime
Oil for grill
4 each of your favorite sandwich bun, toasted on the grill
4 tbsps mango chutney
2-4 tbsps seasoned mayo (mix with a crushed garlic clove, a squeeze of lime, a pinch of parsley)
Add ons:
Thinly sliced red onion
Sliced tomato – go crazy on colors!
Pickled hot peppers
Sliced fresh avocado
Thinly sliced red onion
Sliced tomato – go crazy on colors!
Pickled hot peppers
Sliced fresh avocado
Before you leave for work in the morning, place chicken breasts and marinade in a glass dish, cover and refrigerate. Take them out of the fridge before you start the grill for dinner.
When your grill is quite hot, oil the grates.
Drain the marinade from the chicken and discard.
Place chicken on the grill, smooth side down. Cook 4 minutes, then slide tongs under and turn. It will stick a bit from the marinade. Try to place the chicken on an unused part of the grill for the best marks. Cook 2-3 minutes more, check with meat thermometer in thickest part – safe temp is 165F, but it’s best to remove the chicken from the grill at about 155F, set on a platter and cover to rest. Temperature of the meat will continue to rise to 165F in less than 10 minutes. This gives you time to toast the buns, finish the veggies and call time on that Frisbee golf game.
When your grill is quite hot, oil the grates.
Drain the marinade from the chicken and discard.
Place chicken on the grill, smooth side down. Cook 4 minutes, then slide tongs under and turn. It will stick a bit from the marinade. Try to place the chicken on an unused part of the grill for the best marks. Cook 2-3 minutes more, check with meat thermometer in thickest part – safe temp is 165F, but it’s best to remove the chicken from the grill at about 155F, set on a platter and cover to rest. Temperature of the meat will continue to rise to 165F in less than 10 minutes. This gives you time to toast the buns, finish the veggies and call time on that Frisbee golf game.
You can lay out all the condiments and vegetables on the table so everyone can build their own.
*These are terrific with icy mint lemonade, spicy ginger beer, or go classic with a Red Stripe.*