Jamaican Jerk Chicken Sandwiches
Inspired by techniques from NYT Cooking.
Quick-roasted chicken breasts coated in a punchy, warming jerk spice paste make spicy, flavour-packed sandwiches piled with fresh lettuce and tangy salsa.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- small bowl
- roasting tin
- instant-read thermometer
- chopping board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 510 kcal |
| Protein | 42 g |
| Carbohydrate | 39.4 g |
| of which sugars | 3.9 g |
| of which free sugars | 3.3 g |
| Fat | 19.8 g |
| of which saturates | 3.2 g |
| Fibre | 2.6 g |
| Salt | 2.91 g |
Protein per 100 kcal
8.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Jerk paste
- 2½ tsp ground black pepper
- 1 tsp onion powder
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp cayenne pepper
- ½ tsp dried chilli flakes
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp dried thyme
- 1 tsp lime juice
- 15 ml vegetable oil, plus extra for the tin
Chicken
- 600 g boneless, skinless chicken breasts
To serve
- 4 crusty rolls, split
- 4 tbsp mayonnaise
- 4 lettuce leaves
- 4 tbsp tomato salsa or relish
- 1
Jerk paste. Combine 2½ tsp ground black pepper, 1 tsp onion powder, 1 tsp fine salt, ½ tsp cayenne pepper, ½ tsp dried chilli flakes, ½ tsp ground nutmeg, ½ tsp ground allspice and ½ tsp dried thyme in a small bowl. Stir in 1 tsp lime juice and 15 ml vegetable oil until you have a thick, uniform paste.
- 2
Coat. Rub the jerk paste all over 600 g chicken breasts until they are evenly coated on all sides.
- 3
Roast. Preheat the oven to 230 °C (210 °C fan) and oil a roasting tin. Lay the coated chicken in the tin and roast for about 17 minutes until the thickest part reaches 74 °C inside.
- 4
Rest and slice. Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute, then slice each breast into portions.
- 5
Assemble. Split 4 crusty rolls open. Spread each half with 1 tbsp mayonnaise, then layer with fresh lettuce leaves, sliced jerk chicken and 1 tbsp tomato salsa or relish. Close the rolls and serve at once.
Storage
Best assembled and eaten straight away whilst the chicken is still warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
