If you love bold, smoky Caribbean jerk chicken, this Jerk Chicken Sandwich is going to be a favorite!
Juicy boneless chicken thighs are marinated in a flavorful jerk marinade, grilled (or pan-cooked) to perfection, then layered on a soft brioche bun with sweet grilled pineapple and creamy coleslaw. It's the perfect balance of spicy, sweet, and tangy-a true Jamaican jerk chicken sandwich you can make at home.
This sandwich pairs perfectly with our refreshing Pineapple Rum Punch. Together, they bring tropical Jamaican flavor straight to your kitchen.
Ingredients needed:
For the Chicken:
- Boneless, skinless chicken thighs
- Brioche buns (or your favorite sandwich buns)
- Pineapple slices (grilled pineapple recommended)
Jerk Marinade:
- Jerk seasoning (store-bought or make your own jerk blend)
- Minced garlic
- Soy sauce or coconut aminos
- Olive oil
- Lime juice
Slaw:
- Mayonnaise
- Apple cider vinegar
- Honey
- Dijon mustard
- Coleslaw mix (green cabbage, carrots, and purple cabbage)
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Ingredient notes:
- Chicken thighs: Stay juicy during cooking, but you can substitute with chicken breasts if preferred.
- Jerk seasoning: Look for an authentic Jamaican jerk blend or try Walkerswood jerk seasoning for a classic Jamaican flavor.
- Pineapple: Fresh pineapple slices bring out the smoky-sweet contrast of the spicy jerk sauce.
- Brioche buns: Toast the buns for added texture and flavor.
Substitutions
- Swap boneless chicken thighs for chicken breasts or chicken wings for variety.
- Replace soy sauce with coconut aminos for a gluten-free option.
- Add thinly sliced scallion or fresh thyme to the coleslaw for extra flavor.
How to Make a Jerk Chicken Sandwich
You'll need to start this jerk chicken sandwich recipe a few hours ahead for the best flavor.
Step 1
In a bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, and jerk seasoning. This creates a thick, flavorful jerk marinade.
Step 2
Add the chicken thighs to a large zip-top bag. Pour the marinade over, seal the bag, and knead to coat the chicken. Refrigerate and let the chicken marinate for 8 hours or overnight for maximum flavor.
Step 3
Heat a skillet or BBQ grill to medium-high. Lightly oil the surface. Cook the chicken for 4-5 minutes per side, flipping once, until the internal temperature reaches 165°F. Set aside and let rest briefly.
Step 4
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard to make your slaw dressing. Toss the dressing with the coleslaw mix in a large bowl until evenly coated.
Step 5
Place a grilled pineapple slice on the bottom bun. Add a piece of jerk chicken, then a generous scoop of coleslaw. Place the top bun on top, press gently, and enjoy!
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How to Store Leftover Jerk Chicken Sandwich Ingredients
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Slaw: Keep leftover slaw in a separate airtight container for up to 2 days.
- Assemble fresh when ready to eat to keep the buns from getting soggy.
Storage Tips
Reheat the chicken gently in a skillet to keep it juicy.
Toast the brioche buns before assembling leftovers for best texture.
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How to Reheat
Skillet: Reheat cooked chicken in a skillet over medium heat until warmed through.
Microwave: Heat briefly in the microwave, then assemble the sandwiches fresh.
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Frequently asked questions, answers and tips:
Yes! If you prefer, brush jerk sauce onto the chicken during grilling instead of marinating.
Definitely. Add extra jerk spices, such as scotch bonnet peppers, for more heat, or reduce the jerk seasoning for a milder sandwich.
You can skip it or replace with grilled mango slices for a different tropical twist.
Tips
- For smoky Caribbean jerk chicken, cook on an outdoor bbq grill.
- Let the chicken rest a few minutes before slicing to keep it juicy.
- Toast the bottom bun and top bun for extra flavor and texture.
Jamaican Jerk Chicken Sandwich
Equipment
- Medium mixing bowls (for marinade and slaw dressing)
- Zip-top bag (for marinating)
- Grill, grill pan, or large skillet
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
- Meat thermometer (to check for doneness)
Ingredients
For the Chicken
- 4 boneless skinless chicken thighs
- 4 sandwich buns brioche buns recommended
- 4 pineapple slices grilled if desired
For the Marinade
- 3 tablespoons jerk seasoning
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons olive oil
- 2 tablespoons lime juice
For the Slaw
- ¾ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 3 cups coleslaw mix
Instructions
- In a bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, and jerk seasoning to form a thick jerk marinade.
- Place the chicken thighs in a large zip-top bag. Pour in the marinade, seal, and knead to coat. Refrigerate and marinate for at least 8 hours or overnight.
- Heat a grill or skillet over medium-high heat. Lightly oil the surface. Grill or cook the chicken for 4-5 minutes per side until cooked through (internal temperature reaches 165°F). Set aside to rest.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard.
- Toss the slaw mix and dressing together in a large bowl until fully coated.
- Toast the brioche buns if desired. Place a slice of grilled pineapple on the bottom bun, top with a chicken thigh, and add a scoop of coleslaw. Finish with the top bun and enjoy!
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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