Nothing screams summer like these sweet and spicy Caribbean Jerk Chicken Sandwiches. Today was the perfect day to make these. With the heat and humidity around here it could feel like the tropics! You can prepare your chicken any way you'd like but I like to grill mine. They were a hit!
Caribbean Jerk Chicken Sandwiches
Makes 4 Sandwiches
Cal 311, Carbs 32.7, Fat 5.5, Protein 1, Fiber 26.2
4 boneless skinless chicken breasts
1 cup Carribean Jerk Marinade, divided (I used Lawry's)
2 cups citrus coleslaw (my recipe is below)
Rolls or hamburger buns
In a large ziploc bag, pour 1/2 cup marinade over chicken. Seal and place in fridge for at least one hour.
Remove chicken and discard marinade. Grill over medium high heat for 6-7 minutes per side or until juices run clear. About 5 minutes before removing from grill, baste with remaining marinade.
Assemble sandwiches by place one chicken breast in a bun and top with 1/4 cup citrus slaw. Enjoy!
Citrus Slaw Recipe
1 bag shredded cabbage
1/2 cup light mayo
3 tbsp. orange juice
3 tbsp. lemon juice
1 tbsp. white vinegar
1 tbsp. sugar
Whisk mayo, vinegar, sugar, and juices together. Gently fold in cabbage. Cover and refrigerate for at least one hour. (I find the longer the better)