Pulled Jerk Chicken Sandwich
A bold, zesty jerk chicken sandwich that’s slow-cooked to perfection, paired with a sweet pineapple chutney and layered on a crisp French roll. This pulled jerk chicken sandwich is perfection.
When it comes to bold and unforgettable flavors, jerk seasoning stands in a league of its own. Originating in Jamaica, this vibrant mix of spices, herbs, and Scotch bonnet peppers has become a hallmark of Caribbean cuisine, loved for its perfect balance of heat, savoriness, and complexity. It’s more than a seasoning—it’s an experience.
This jerk chicken sandwich brings those bold flavors to your plate in the most satisfying way. Juicy, slow-cooked chicken marinated in a jerk-infused sauce is layered with sweet pineapple chutney and nestled in a sturdy French roll. It’s a symphony of spice, sweetness, and texture that’s sure to please your taste buds.
But this sandwich isn’t just about taste, it’s about ease. Whether you’re looking for a quick meal prep option or a show-stopping dish to wow your family, this recipe delivers. Read on to learn why jerk seasoning is the secret to this flavorful sandwich and how you can create it effortlessly in your own kitchen.
Trust me, this is one recipe you don’t want to miss!
What is a jerk chicken sandwich?
A jerk chicken sandwich features chicken marinated in a spicy jerk seasoning, you can make it at home or buy ready-mixed seasoning. The seasoning is a blend of allspice, Scotch bonnet peppers, thyme, and other spices. And can also be used to make simple jerk chicken wings.
The chicken can be made in the slow cooker like I did, or grilled or even cooked on the stovetop and then served between slices of bread or a bun. To balance the heat, the sandwich is often complemented with toppings like coleslaw, pickled vegetables, or chutneys.
Why you’ll love this jerk chicken sandwich
This jerk chicken sandwich is pure comfort food with a Caribbean twist! It’s the perfect balance of flavors: spicy jerk-seasoned chicken, tangy barbecue sauce, and a sweet, refreshing pineapple chutney. Plus, the slow cooker does all the work, making this an easy hands-off meal that’s sure to impress.
How to make a pulled jerk chicken sandwich
Ingredients
For the Chicken:
- Chicken Breast: The perfect lean cut for pulling.
- Jerk Paste: Adds that authentic, fiery Caribbean flavor. Store-bought is fine, but homemade jerk seasoning takes it up a notch.
- Onions: A savory base that blends into the sauce during cooking.
For the Sauce:
- BBQ Sauce: Sweet Baby Ray’s is my go-to for its smoky, bold flavor.
- Worcestershire Sauce: Adds depth and tang.
- Brown Sugar: Balances the spice with a hint of sweetness.
- Jerk Paste: Amplifies the jerk flavor in the sauce.
To Serve:
- French Rolls: Sturdy yet soft, they’re the ideal bread for this sandwich. Kaiser rolls are another great option.
- Pineapple Chutney: Sweet and tangy, this chutney is the cherry on top. Don’t skip it!
Instructions
Step 1: Prepare the Chicken
Wash and pat dry the chicken breasts. Season with jerk paste and chopped onions. Let it marinate for at least an hour.
Step 2: Make the Sauce
In a bowl, mix BBQ sauce, Worcestershire sauce, brown sugar, and jerk paste.
Step 3: Slow Cook the Chicken
Place the chicken in a slow cooker. Pour the sauce over the chicken and stir to coat. Cover and cook on high for 3.5 hours, or until the chicken is tender and fully cooked.
Step 4: Pull the Chicken
Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker, stir, and let it soak in the sauce for 10 minutes.
Step 5: Assemble the Sandwich
Slice the French rolls and layer them with the pulled jerk chicken. Top generously with pineapple chutney.
Tips
- Adjust the Spice: Use mild or spicy jerk paste depending on your heat tolerance.
- Bread Options: If you can’t find French rolls, try brioche buns or ciabatta.
- Make Ahead: The chicken can be cooked and stored in the fridge for up to 3 days. Simply reheat before assembling.
Perfect toppings
You do not have to top this sandwich with anything but here are some common toppings, some that I also love on my shrimp tacos:
- Coleslaw: Adds a creamy texture and coolness that balances the spiciness.
- Pineapple or Mango Chutney: Introduces a sweet element that complements the heat.
- Pikliz: Provides a tangy crunch.
- Lettuce and Tomato: Offer freshness and additional texture.
How else can I cook the jerk chicken
If you don’t want to use your slow cooker you can:
- Oven-Bake: Preheat the oven to 375°F (190°C) and bake the marinated chicken for 30-45 minutes until it reaches an internal temperature of 165°F (74°C).
- Stovetop: Sear the chicken in a hot skillet over medium-high heat until cooked through, ensuring it reaches a safe internal temperature.
More chicken recipes
Frequently Asked Questions
Yes! Chicken thighs are a great alternative, they’re juicy and flavorful.
Absolutely! Store the pulled chicken in an airtight container for up to 3 months. Thaw and reheat before serving.
Yes, jerk chicken is traditionally spicy due to the inclusion of Scotch bonnet peppers in the marinade. However, the heat level can be adjusted by using milder jerk seasoning or reducing the amount of hot peppers to suit personal preferences.
Recipe
Pulled Jerk Chicken Sandwich
Ingredients
Method
- Wash and pat dry chicken breasts, then rub with jerk paste and add chopped onions.
- Let marinate for at least 1 hour in the fridge.
- In a bowl, mix BBQ sauce, Worcestershire sauce, brown sugar, and jerk paste.
- Add chicken to slow cooker and pour sauce over; stir to coat.
- Cover and cook on high for 3½ hours or until chicken is tender.
- Remove chicken and shred with two forks.
- Return shredded chicken to cooker and let soak in sauce for 10 minutes.
- Layer rolls with pulled jerk chicken and top with pineapple chutney.
