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Grilled jerk chicken topped with provolone, pepper relish, caramelized onions on a brioche bun with sweet potato fries.
Yield: 4 Servings
Pepper Trio Relish (see NOTE at beginning of instructions; can be made up to one day ahead)
½ red bell pepper
½ orange bell pepper
½ yellow bell pepper
2 teaspoons honey
4 teaspoons apple cider vinegar
3/8 teaspoon Kosher salt
Caribbean Jerk-Style Chicken Breasts (can be marinated
¼ cup low sodium soy sauce
½ cup light brown sugar
2 tablespoons minced garlic
2 tablespoons Caribbean jerk seasoning
½ cup minced yellow onions
2 tablespoons Dijon mustard
1 cup canola oil
4 4-oz chicken breasts
Caramelized Onions
1 cup yellow onions, cut in half and sliced into ¼-inch half-moons
½ teaspoon canola oil
¼ teaspoon Kosher salt
Fresh Cut Sweet Potato Fries
1 pound fresh sweet potatoes, scrubbed OR 1 pound frozen sweet potato fries
Vegetable oil for frying OR nonstick pan spray
¾ teaspoons salt
Jerk-Style Chicken Sandwich
4 toasted brioche buns
4 Caribbean Jerk Chicken Breasts
4 1-oz slices provolone cheese
½ cup Trio Pepper Relish
½ cup Caramelized Onions
Eggs, Gluten, Milk, Mustard, Soy, Sulphites, Wheat
Nutritional InformationTo Prepare Pepper Trio Relish:
NOTE – use any combination of three sweet peppers you prefer; for a more accurate recipe, weigh out 2.75 oz of each pepper. Preheat oven to 450 degrees F (425 degrees F convection oven). Place peppers on an unlined baking sheet. Roast for 10 to 15 minutes (8 to 10 minutes convection) or until skin starts to blacken and pepper flesh starts to soften. Remove peppers from oven. Place in a medium bowl. Cover with plastic wrap and let steam for 15 minutes. Peel skin off peppers and finely dice. Place diced peppers, honey, vinegar, and salt in a medium bowl. Mix well. Cover and chill in the refrigerator for at least 4 hours to marinate.
To Prepare Caribbean Jerk-Style Chicken Breasts:
In a large stainless steel bowl, combine all ingredients except chicken. Mix well. Add chicken to marinade. Toss to evenly coat. Cover and refrigerate for a minimum of 4 hour and a maximum of 24 hours to marinate. Drain and discard excess marinade. Preheat grill to high. Place chicken on a preheated grill and cook on both sides for 4-5 minutes or until minimum internal temperature reads 165 degrees F with an instant-read thermometer. Keep hot until ready to eat.
To Prepare Caramelized Onions:
Heat oil in sauté pan on medium heat. Add onions, stirring occasionally until onions begin to turn golden brown and are well softened. Season with salt; check seasoning and adjust to taste. Keep warm until ready to eat.
To Prepare Fresh Cut Sweet Potato Fries:
Cut sweet potatoes into 1/4-inch planks lengthwise. Cut planks lengthwise again into 3/8-inch by 3/8-inch long sticks. Heat oil to 300 degrees F and cook potatoes for 1 ½ to 2 minutes to blanch. Drain well. Raise oil temperature to 325 degrees F and deep fry potatoes until golden brown and crisp, approximately 2 to 3 minutes. Drain well and season with salt; keep warm until ready to eat. To oven fry: Preheat oven to 425 degrees F (400 degrees F convection oven). Spray a parchment paper lined baking sheet with nonstick pan coating or vegetable oil and evenly spread out sweet potatoes. Spray the tops with nonstick pan coating or vegetable oil. Bake for 12-18 minutes (10-15 minutes convection oven), flip with a spatula, then bake an additional 10-12 minutes (8-10 minutes convection oven) or until golden and crispy. Season with salt and keep warm until ready to eat. If using store-bought sweet potato fries, prepare according to manufacturer’s instructions. When crispy, season with salt and keep warm until ready to eat.
To Assemble Jerk-Style Chicken Sandwich:
Place chicken on heel of bun. In order, top with:
– 1 slice provolone
– 2 Tbsp pepper relish
– 2 Tbsp caramelized onions
Place crown of bun on sandwich to close. Serve immediately.
