Grilled Jamaican Jerk Chicken Sandwiches with Mango Slaw

Toss the chicken thighs with the jerk paste and lime juice, then let them marinate for at least 20 minutes.

Serves 4

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tablespoons jerk marinade paste
• 1 tablespoon lime juice
• 4 soft brioche buns
• 2 cups shredded green cabbage
• 1 ripe mango, julienned
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 2 green onions, thinly sliced
• 1/4 teaspoon salt
• Vegetable oil, for the grill grates

Instructions

1. Toss the chicken thighs with the jerk paste and lime juice, then let them marinate for at least 20 minutes.
2. Whisk the mayonnaise, vinegar, honey and salt in a bowl, then fold in the cabbage, mango and green onions.
3. Heat a grill to medium-high and oil the grates well to prevent sticking.
4. Grill the chicken for 5 to 6 minutes per side until charred and cooked through to 165 degrees.
5. Let the chicken rest for 5 minutes, then slice it into thick strips.
6. Toast the brioche buns cut-side down on the grill until golden.
7. Pile the jerk chicken onto the bottom buns and top generously with the cool mango slaw.
8. Close the sandwiches and serve immediately while the chicken is still warm and juicy.
9. Jerk seasoning is the fiery heart of Jamaican cooking, built on Scotch bonnet peppers, allspice and thyme that were traditionally smoked over pimento wood. Tucked into a soft bun and cooled with a sweet mango slaw, it makes a bold, island-bright sandwich perfect for a summer cookout where everyone wants something a little different from the usual burger.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 32g
• Fat: 24g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 14g
• Sodium: 870mg