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Jerk Chicken Sandwich in Lettuce Buns

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Serves: 4

Ingredients


Jerk Chicken:

  • 2 heads Foxy Iceberg Lettuce
  • 1/4 cup canola oil
  • 4 green onions, halved 
  • 2 cloves garlic
  • 1 hot chili pepper, halved and seeded
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 4 tsp tamari sauce (gluten-free soy sauce)
  • 4 tsp fresh thyme leaves 
  • 1 tbsp chopped fresh ginger
  • 2 tsp ground allspice
  • 1 tsp pepper
  • 1 tsp ground cinnamon
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 4 boneless skinless chicken breasts\


Carrot & Cabbage Slaw:

  • 3 cups shredded Foxy Organic Green Cabbage
  • 1 carrot, grated
  • 2 tbsp finely chopped fresh Foxy Parsley
  • 2 tbsp canola oil
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise

Preparation

  1. Jerk Chicken: In food processor, mix together oil, green onions, garlic, chili pepper, lime zest, lime juice, tamari, thyme, ginger, allspice, pepper, cinnamon, sugar and salt until smooth; toss with chicken. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat grill to medium heat; grease grate well. Grill chicken for 5 to 7 minutes per side or until well marked and internal temperature reaches 165˚F. Slice chicken.
  3. For lettuce “buns,” slice off 4 large cheeks from each head of iceberg lettuce, about 1-inch thick, to make 8 lettuce “bun” halves (reserve remaining lettuce for another use). 
  4. Carrot & Cabbage Slaw: Meanwhile, toss together cabbage, carrot, parsley, oil, lime juice, garlic, honey, mustard, salt and pepper until well coated. Let stand for 5 minutes. 
  5. Sandwich chicken between 2 lettuce bun halves with 1 tbsp mayonnaise and some coleslaw. Serve remaining coleslaw on the side.

Tip: For spicy jerk chicken, use a Scotch bonnet pepper, and for milder jerk chicken, use a jalapeño pepper. 

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