Jamaican Jerk Chicken Sandwich with Citrus Yogurt Sauce

About This Recipe

Jerk chicken is Jamaica's most famous culinary export, defined by a fiery marinade of scotch bonnet, allspice (pimento), thyme, and scallion, traditionally smoked slowly over pimento wood. This sandwich takes that same bold jerk flavor and tucks it into a soft roll, cooled down with a bright citrus yogurt sauce that tempers the marinade's heat. The technique that matters most for real jerk flavor is marinating time -- at least 4 hours, ideally overnight, so the allspice and scotch bonnet properly penetrate the chicken -- and cooking it over indirect heat so the outside chars without the inside drying out or the sugars in the marinade burning. A yogurt sauce brightened with lime and orange zest, stirred together while the chicken cooks, gives the sandwich a cooling contrast that balances the marinade's heat. Served on a soft roll with pickled vegetables or coleslaw, this jerk chicken sandwich takes an iconic Caribbean dish and makes it portable, keeping the essential smoky heat while adding the citrus yogurt as a genuinely useful cooling element.

Ingredients

Serves 5

• 500 gboneless chicken thighs
• 2scotch bonnet peppers(chopped, or 1 for less heat)
• 4scallions(chopped)
• 1 tbspground allspice
• 2 tbspsoy sauce
• 2 tbspbrown sugar
• 2 tbspoil
• 2 clovesgarlic
• 1lime(juiced, divided)
• 0.5 cupplain yogurt
• 1orange(zested)
• 4soft rolls
• 1 cupshredded cabbage(for serving)

Instructions

1. 1

   Make the jerk marinade

   Blend scotch bonnet, scallions, allspice, soy sauce, brown sugar, oil, garlic, and half the lime juice into a paste.

2. 2

   Marinate the chicken

   Rub the marinade over the chicken thighs and marinate in the fridge at least 4 hours, ideally overnight.

3. 3

   Make the citrus yogurt sauce

   Mix yogurt with orange zest and remaining lime juice.

4. 4

   Cook the chicken

   Grill or pan-sear the chicken over medium-high heat, 5-6 minutes per side, until charred and cooked through (74°C/165°F internal).

5. 5

   Rest and slice

   Let the chicken rest 5 minutes, then slice.

6. 6

   Assemble

   Toast the rolls, layer with shredded cabbage, sliced jerk chicken, and a generous spoonful of citrus yogurt sauce.

Variations

• •

  Grill over charcoal, ideally with pimento wood chips, for the most authentic smoky jerk flavor.

• •

  Use chicken breast for a leaner sandwich, watching cook time closely since it dries out faster.

• •

  Add pickled Scotch bonnet slices to the sandwich for those who want extra heat.

Storage

Refrigerate cooked jerk chicken up to 3 days. Reheat gently to avoid drying it out; assemble sandwiches fresh.

Frequently Asked Questions