Jerk Chicken Banh Mi Sandwich

4
45min

Ingredients

4 -6 boneless skinless chicken thighs
10 cloves garlic
4 scallions, chopped
2–3 Scotch bonnet chili peppers, to taste
1 small onion, finely chopped
1 (2-inch) piece ginger, roughly chopped
2 Tbsp brown sugar
1 Tbsp thyme leaves
2 tsp ground allspice
¾ tsp ground cinnamon
½ tsp salt
½ tsp ground nutmeg
½ cup gluten-free soy sauce
2 Tbsp tamarind purée
1½ Tbsp fresh lime juice
1 small cabbage, thinly sliced
1/2 red onion, thinly sliced
2 -3 tbsp mayo (Vietnamese mayo or kewpi mayo)
1 bunch cilantro rough chop
1tbsp rice vinegar
1/3 lime juiced
1tsp sugar
salt & pepper to taste
4-6 Vietnamese baguettes (store bought or my homemade recipe)
Cilantro, rough chop
Pickled carrots & daikon - you can watch that recipe here
Thai bird chilies (optional)

Jerk Chicken Banh Mi, anyone?!

This collab with Chef Devan Rajkumar was SO much fun. Who knew Vietnamese and Caribbean flavours could come together like this (big up Jamaica for the Jerk 🇯🇲)?! Absolutely loved celebrating our cultures in this epic bite!! We took the classic banh mì and added a spicy jerk twist, and trust me—it’s a combo you don’t want to miss!

@nguyenfoodstall 🔥Jerk Chicken Banh Mi, anyone?! 😋 This collab with @chefdevan was SO much fun. Who knew Vietnamese and Caribbean flavours could come together like this (big up Jamaica for the Jerk 🇯🇲)?! Absolutely loved celebrating our cultures in this epic bite!! 😍 We took the classic banh mì and added a spicy jerk twist, and trust me—it’s a combo you don’t want to miss! 🔥🌶️ ✨Don’t forget to get your own copy of “Mad Love” for more delicious recipes by @chefdevan 🫶 . . #vietnamesefood #fusion #banhmi #caribeanfood ♬ original sound - The Nguyen Food Stall

How to make Jerk Chicken Banh Mi

Preheat oven to 450F.
Trim and cut chicken into small flat pieces, think easy to eat in a sandwich! In a large bowl, toss chicken in jerk marinade for at least 30 minutes but if you have time, 1-3 hours. Because there is acid in the marinade, it’s important not to leave chicken for too long as the texture may change.
Line a baking sheet with parchment paper and place chicken on top leaving space between pieces.
Bake in the oven for 20-25m until internal temperature reaches 165F or cut to see if meat is juicy but opaque.
When chicken is close to finishing in the oven, mix all the slaw ingredients together in a medium size bowl. This ensures it stays crunchy and fresh for serving.
Assemble: Slice baguettes 3/4 of the way through and optionally toast for about 1-2 minutes in oven. Spread mayonnaise on both sides Layer on jerk chicken, slaw, pickled carrots and daikon and finish with cilantro. Add chilies if you want a little extra kick!