Jerk Chicken Focaccia Sandwich

What I like to cook for dinner! Easy Jerk Chicken Focaccia Sandwich

I cannot explain how good this sarnie was. You have to make this chicken at your next barbecue. Smokey, juicy, spicy and ridiculously good stuffed into focaccia with a crunchy slaw.

Serves 2 greedy peeps | Prep Time: 15 mins | Cook Time: 13 mins | Total Time: 28 mins

INGREDIENTS

For the Jerk Chicken:
500g chicken thigh fillets
2 spring onions roughly chopped
3 garlic cloves
1 thumb ginger peeled
1/2 scotch bonnet, deseeded (or 1/3 tsp cayenne pepper + 1/2 tsp dried chilli flakes)
1/2 tsp ground cinnamon
1 tbsp allspice
2 tbsp fresh thyme leaves
1 tbsp tamari or soy sauce
1 tbsp brown sugar
Juice of 1/3 orange
Juice of 1 lime
1 tbsp olive oil
1/3 tsp black pepper
1 tsp salt

For the slaw:
1/4 cabbage, finely shaved on a mandoline
1 carrot, finely shaved on a mandoline
Handful coriander leaves
Juice of 1/2 lime
10g grated cheese, optional
1 tbsp Saucy Chilli Sambal

1 focaccia loaf (I used my spelt focaccia, recipe here), sliced horizontally
Extra Saucy Chilli Sambal, for drizzling

METHOD:

1. Add the spring onions, garlic, ginger, chilli, cinnamon, allspice, thyme, tamari, brown sugar, orange juice, lime juice, olive oil, black pepper and salt to a food processor. Blitz until fairly smooth.

2. Coat the chicken thighs in the marinade. Leave for at least 30 minutes, or overnight for maximum flavour.

3. Before cooking, make sure the chicken is at room temperature. Place onto a lined tray. Roast at 200°C fan for 9-10 minutes, then turn the grill to 220°C for 2-3 minutes until lightly charred and cooked through.

4. Meanwhile, toss the cabbage, carrot, coriander, lime juice and Saucy Chilli Sambal together in a bowl. Season with a pinch of salt. Slice the focaccia in half horizontally. Layer over the jerk chicken, pile on the crunchy slaw, cheese if using, and finish with an extra drizzle of Saucy Chilli Sambal. Cut into chunky sandwiches and eat immediately.