Jamaican Jerk Chicken Sandwiches
Mix 3 tbsp soy sauce, 2 chopped green onions (whites only), 1 tbsp apple cider vinegar, 2 tsp brown sugar & 1 tbsp Jamaican Jerk Rub.
1
Add 1 lb chicken tenders to bowl. Toss to coat. Let them sit in the refrigerator, covered, for 10 minutes.
2
Gather 1 plum tomato, ½ jalapeño, 1 green onion (green part only), ½ lime, ¼ cup chopped pineapple, 1/8 tsp salt and 2 tbsp cilantro.
3
Juice lime using Citrus Press. Put plum tomato and seeded jalapeño into Manual Food Processor.
4
Snip green part of green onions into MFP. Add 1/8 tsp salt and ¼ cup pineapple.
5
Use Herb Mill to grate cilantro into MFP.
6
Process all Pineapple Pico de Gallo ingredients using the Manual Food Processor.
7
Combine 1/3 cup mayonnaise, 1 tsp Jamaican Jerk Rub and ½ juiced lime into a small prep bowl.
8
Heat oil in skillet for 3-4 minutes. Add chicken & marinade. Cook, turning halfway, until liquid evaporates, and chicken reaches 165F, 8-10 minutes.
9
Spread mayonnaise mixture on a sandwich roll. Add lettuce, chicken and Pineapple Pico de Gallo.
10
What you'll need
Citrus Press
Small Chef's Tongs
Easy Read Measuring Colander
12" Stainless Steel Nonstick Skillet
Herb Prep Set
5" Santoku Knife
Mini Whisk
Scoop & Spread
Small Flexible Cutting Mat Set
Manual Food Processor
Measuring Spoon Set
1-cup Prep Bowl Set
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