It is finally grilling season here in the mid-west and we celebrated on Saturday with this delicious Grilled Jamaican Blackened Chicken Sandwiches! The recipe for the marinade was based heaving on this recipe but modified to accommodate the ingredients we had on had and my husband’s aversion to thyme and obsession with cracked black pepper. He marinated the chicken breasts for most of the day on Saturday so they were incredibly flavorful and moist! Topped with the cheese of your choice and served on a toasted sweet-onion roll and you’ll have a delight for your taste buds! We paired our sandwiches with some roasted brussel sprouts topped with Parmesan cheese and grilled scalloped potatoes and onions sprinkled with rosemary and olive oil. (Want to know how to make the side dishes? Let us know in a comment below).
For the marinade you’ll need:
- 1 yellow onion, finely chopped
- 1/2 cup green onion, finely chopped
- 1 jalapeno, finely chopped
- 3 TBS soy sauce
- 1 tsp olive oil
- 1 tsp vinegar
- 2 tsp sugar
- 1 tsp kosher salt
- 1 1/2 TBS black pepper
- 1/2 tsp cinnamon
To make the marinade:
Combine all ingredients in food processor or blender and process until you have a relatively smooth paste. Please do not be alarmed by the color. The jalapeno and green onion will give the mix a greenish/yellow color. Add your defrosted chicken and marinade to a large, seal-able freezer bag ensuring the chicken is well coated. Place in the refrigerator for 4-5 hours, flipping the bag of chicken every hour or so.
To create the sandwich you’ll need:
- 1 soft avocado
- sweet onion rolls (or roll of your choice), toasted on the grill
- slice of cheese (of your choice, we used cheddar), 1/sandwich
And you probably know how to make a sandwich, right? Pile the chicken, avocado and cheese on top of that delicious sweet onion roll! Yum!