Lunch ideas – Brown down jamaican jerk chicken sandwich

Posted by on Aug 14, 2012 in Lunch ideas, Recipes | 21 comments

Lunch ideas – Brown down jamaican jerk chicken sandwich
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locallunch lunch idea rules

  1. Must be able to make it the night before and keep it in the fridge overnight
  2. Must fit in a single lunch container all together
  3. Must be tasty enough to stop you nipping out to a locallunch spot!
  • 1 chicken breast
  • Mixed salad leaves
  • Pinch of dried thyme
  • 1 sliced chilli (or a pinch of dried flakes)
  • Pinch of ground allspice
  • 1 clove garlic, finely chopped
  • Pinch of sugar
  • Pinch of ground black pepper
  • Pinch of ground cinnamon
  • Pinch of nutmeg
  • 1/2 inch ginger, grated
  • 1 Tbsp dark soy sauce

Here’s a quick tribute to the incredible Jamaican sprinters at London 2012 – a fantastically quick Jamaican Jerk chicken sandwich that will have you wishing lunch would come round a bit quicker!

It’s really easy – almost one-foot-in-front of-the-other-easy – and like running, the Jamaicans do it best. For once though, their way takes longer as they tend to marinate overnight. At locallunch we don’t have time for that! The blend of flavourings that we’ll use here should be strong enough to compensate for the lack of marinating time, but feel free to adjust it if you wish.

Mix together the garlic, nutmeg, cinnamon, ginger, nutmeg, allspice, black pepper and chilli with some olive oil in a bowl to make a paste. Stick your chicken breast in an ovenproof dish, lined with foil (makes it much easier to clean, you’ll be glad you did!), and start to rub your paste all over it. Once it’s rubbed in nicely splash the soy sauce over it, being careful not to wash it all off of course. I like to sprinkle the thyme on top to give it a nice fresh colour.

You’ve done the hard part now, so stick the chicken under the grill and take it easy for a few minutes while you sort out your leaves and choose your favourite bread roll – I’d recommend something soft but it’s your lunch so knock yourself out. Keep an eye on your chicken and make sure you take a few deep breaths as you wander past the grill – it should smell fantastic. Turn it half-way through cooking and you will start to seal some of the excess soy and spices to the underside of the chicken, giving it a nice colour on both sides. When it’s done, take it out and slice it. If you have a lime handy, try grating some of the zest over the top of the chicken slices for added zing.

Now you can put your sandwich together and get off to work!

*let the chicken cool before wrapping it or putting it in the fridge etc

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