Pulled Jerk Chicken Sandwich
This jerk chicken sandwich is full of bold Caribbean flavor—tender, slow-cooked chicken seasoned with spicy jerk paste, mixed with a tangy BBQ sauce, and finished with sweet pineapple chutney. It's the perfect balance of heat and comfort.
Ingredients
- For the sauce:
- 3/4 cup BBQ sauce (I like to use Sweet Baby Ray’s)
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons Grace jerk paste
- For the chicken:
- 1 pound chicken breast
- 1/4 cup chopped onion
- 1 1/2 tablespoons jerk paste
- For serving:
- 4 French rolls or sandwich buns
- Pineapple chutney (homemade or store-bought)
Instructions
- 1
Wash and pat dry chicken breasts, then rub with jerk paste and add chopped onions.
- 2
Let marinate for at least 1 hour in the fridge.
- 3
In a bowl, mix BBQ sauce, Worcestershire sauce, brown sugar, and jerk paste.
- 4
Add chicken to slow cooker and pour sauce over; stir to coat.
- 5
Cover and cook on high for 3½ hours or until chicken is tender.
- 6
Remove chicken and shred with two forks.
- 7
Return shredded chicken to cooker and let soak in sauce for 10 minutes.
- 8
Layer rolls with pulled jerk chicken and top with pineapple chutney.
Cook it from the original
This recipe comes from thisbagogirl.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thisbagogirl.com