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Shizzled Jerk Chicken Sandwich with Pineapple Relish
4 boneless skinless chicken thighs, or breast filets if preferred
1 cup of The Shizzle jerk marinade
4 potato rolls or preferred sandwich buns
4 tbsp mayonnaise
2 cups freshly diced pineapple
1/4 cups diced cilantro
1/4 cups diced red bell pepper
1/4 cups diced red onion
2 tbsp lime juice (juice of 1-2 limes)
1/2 tsp salt
1 tsp honey
1 tbsp extra virgin olive oil
If using chicken breasts more than 3/4 inches thick, cover breasts with plastic wrap and pound to 1/2 to 3/4 inches thick. This will tenderize meat and improve penetration of marinade. Thighs are already tender and absorbent and do not require this step.
Pat meat dry with paper towels. Place meat in zip top bag, and pour in enough of The Shizzle jerk marinade to thoroughly coat the meat. Place in refrigerator and marinate for 1 to 24 hours.
To make relish, combine diced pineapple, cilantro, bell pepper, and onion in a bowl. In a separate bowl, combine lime juice, salt, honey, olive oil, and stir or wisk thoroughly to make vinaigrette. Pour vinaigrette over diced ingredients and stir together thoroughly. Cover relish and place in refrigerator until ready to serve.
Cook meat on grill over low to medium heat to desired tenderness, ensuring that some nice, dark caramelization of The Shizzle jerk marinade occurs. If desired, meat can be broiled or cooked directly in a skillet.
Place meat on warm or toasted potato rolls with a dab of mayo. Drain pineapple relish of excess juice, and place a generous amount of relish on top of meat. Enjoy…It’s The Shizzle!