• Gary Corcoran

Open-face Jerk Chicken Sandwich

Updated: Feb 27

I have been eating jerk chicken on bread for years. However, one evening as I was cooking the chicken on the BBQ, I found a bowl of cooked kale and collard greens. I used this as a base for my sandwich and have been adding wilted greens to this open-face sandwich ever since. There are all kinds of jerk seasoning readily available today in all supermarkets. I like the Walkerswood brand. It’s always consistent.



Open-face Jerk Chicken Sandwich


Serves 4


Ingredients:

4 crusty rolls cut in half for the open-face sandwich

8 boneless skinless chicken thighs

2 T olive oil

1 T soy sauce

2 - 3 T Walkerswood jerk seasoning depending on how hot you like it


Mix the olive oil and the jerk seasoning together in a bowl. Add chicken thighs and rub in the marinade. Let set overnight or at least an hour to infuse the chicken with the jerk flavour.


3 tablespoons olive oil

5 slices of bacon, chopped

2 bunches collard greens or kale, (thick stems removed and discarded), chopped into 2” pieces

1 large Bermuda onion, finely chopped (or 2 regular onions)

3 cloves garlic, finely chopped

1/2 cup white wine

1 1/2 cups chicken stock

2 T cider vinegar

1 t fish sauce

1/4 t of cayenne pepper (optional)

Salt and fresh ground black pepper


Directions:

Heat olive oil in a large heavy bottom pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan and reserve. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook for a further 2 minutes. Add collard greens, and fry until they start to wilt. Add white wine and chicken broth. Bring to a simmer. Add remaining ingredients and season with salt and pepper.


Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Keep an eye while cooking as the broth will steam away. Ideally, there will be very little broth remaining when greens are cooked. Add reserved bacon and check for seasoning.


Preheated BBQ to high. Cook chicken thighs 8 - 10 minutes depending on thickness till done. Leave thighs whole or chop into smaller pieces. Brush cut side of rolls with olive oil and toast on BBQ for a few minutes. Alternatively, broil bread till toasted, just a minute or so.


Place greens on roll and top with jerk chicken thigh. Serve.


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