GRILLED JERK CHICKEN SANDWICHES WITH MANGO CHIPOTLE COLESLAW
Your tastebuds will thank you for this dish! Enjoy the cloves and carribean spices in the marinade, and turn down the heat a bit with the contrasting mango chipotle coleslaw.
Servings: 4 sandwiches + extra slaw
Calories: 670kcal
Ingredients
For the jerked chicken
- 2 lbs chicken breasts
- 1 ½ cup Walkerswood Jerk Marinade
- 1 tablespoon olive oil
For the mango chipotle coleslaw
- 16-18 oz pre-shredded coleslaw mix. I mixed shredded cabbage with kohlrabi broccoli, brussels sprouts, carrots and kale. Pick your favorites!
- ¾ cup sour cream
- ½ cup Bronco Bob’s Roasted Mango Chipotle Sauce
- ½ teaspoon salt
- 1 teaspoon salt
Instructions
To make the jerked chicken:
- Marinate your chicken breasts for at least 30 minutes. The longer you marinate them, the spicier they will get. An hour and a half gave it some serious heat for this Texas girl. If you’re unsure – start at 30 mins.
- Preheat grill to medium high heat
- Place chicken breasts on grill grates and allow to cook 8 minutes on the first side. You’ll notice the pinkness going away, and the edges should be cooked. Flip and finish the other side in about 6-8 minutes.
- Always check for doneness!
- Place chicken on a bun, and then place coleslaw on top. Top with more of the Bronco Bob’s Roasted Mango Chipotle Sauce. Enjoy!
For the mango chipotle coleslaw
- In a large mixing bowl, mix together the shredded cabbage and other veggies you selected.
- In a smaller bowl, combine the sour cream, pepper, salt and Bronco Bob’s Roasted Mango Chipotle Sauce together, whisking well to combine.
- Pour over the cabbage, and toss to coat. Allow to set in the refrigerator for 30 minutes (or while your chicken is grilling).
- Toss again before serving.
Nutrition
Calories: 670kcal | Carbohydrates: 44g | Protein: 55g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 175mg | Sodium: 3087mg | Potassium: 1142mg | Fiber: 2g | Sugar: 35g | Vitamin A: 465IU | Vitamin C: 44.6mg | Calcium: 109mg | Iron: 1.5mg