Jerk Chicken Sando Recipe
Chicken thigh, jicama slaw, cilantro, ancho chili crema, grilled brioche
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Ingredients
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Chicken Marinade
Jicama Slaw
Ancho Chili Crema
Sandwich Assembly
Method
Chicken Marinade
- 1
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Jicama Slaw
- 3
- 4
Mix the Slaw
In a large bowl, combine jicama, carrot, cilantro, lime juice, and salt. Toss well to combine. Let it rest for about 15 minutes to allow flavors to meld.
Ancho Chili Crema
- 5
Prepare the Crema
In a small bowl, mix together sour cream, ancho chili powder, garlic powder, and salt to taste. Stir until smooth and well combined.
Sandwich Assembly
- 6
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 7
Assemble the Sandwich
On each grilled brioche bun, place a piece of grilled chicken, a lettuce leaf, and a generous scoop of jicama slaw. Drizzle with ancho chili crema and top with the other half of the bun.
- 8
Serve
Serve immediately while hot and enjoy your Jerk Chicken Sando!