Jerk Chicken Clubhouse Recipe

Season and cook chicken

Pat chicken thighs dry. Rub with 1 tbs olive oil, 2 tbs jerk seasoning, and 1 tbs lime juice. Let sit 10–15 minutes at room temperature while preparing other components. Preheat oven to 400°F (205°C) or heat a heavy skillet over medium-high heat. If using oven: arrange thighs on a lined rimmed baking sheet and roast until internal temperature reaches 165°F (74°C), about 18–22 minutes depending on thickness. If using skillet: sear 3–4 minutes per side then reduce heat and cook through 8–12 minutes, or finish in a 400°F oven for 6–8 minutes. Remove and let rest 5 minutes.

Shred and mix

Using two forks, shred the warm chicken into bite-sized pieces. In a medium bowl combine 1 cup mayonnaise, 1/4 cup plain yogurt, 1/2 cup finely diced celery, 1/4 cup very finely diced red onion, 1 sliced scallion, 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Fold the shredded jerk chicken into the dressing until evenly coated. Taste and adjust seasoning — add a pinch more jerk seasoning or lime if desired. Chill 15–20 minutes for flavors to meld (optional).

In a small bowl combine 1/2 cup mayonnaise, 1 tsp jerk seasoning, 1 tsp minced garlic, 1 tsp lime juice, 1/2 tsp honey (optional) and 1/4 tsp salt. Whisk until smooth and taste for balance — add more lime for brightness or more jerk seasoning for heat. Refrigerate until assembly.

Prep bread and tomatoes

Butter one side of each sourdough slice (8 slices total) with the 2 tbs softened butter or brush lightly with 1 tsp olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet or 2–3 minutes under broiler—watch closely. Season tomato slices with a light pinch (about 1/8 tsp) of salt and a sprinkle of black pepper.

Build each clubhouse sandwich

Spread about 1 tsp prairie gold mustard on the bottom slice of toasted sourdough. Place 3–4 tbs of the pulled jerk chicken salad on top of the mustard. Add 1–2 halved slices of crisp bacon, a few rings of pickled peppers (about 1–2 tbs), one tomato slice, a small handful (about 1/8 cup) of microgreens, and a generous 1 tbs of jerk aïoli drizzled or spread over the microgreens. Top with another slice of toasted sourdough. Repeat to make 4 sandwiches (each uses 2 slices of bread).

Finish and serve

Press sandwiches gently, cut each in half on the diagonal if desired, and serve immediately. Provide extra jerk aïoli and pickled peppers at the side. Leftover chicken salad will keep 2–3 days refrigerated in an airtight container.