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Jack and Jerk Boucané Sandwich

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“Caribbean jerk, mesquite-smoke-grilled, chicken breast with melted jack cheese on a toasted ciabatta roll with red onion, lettuce, tomato and honey mustard dressing.. Inspired by the Houston's Restaurant Biltmore Chicken Sandwich.”
READY IN:
40mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Start the charcoal grill with mesquite briquettes. Pound the chicken tenderloins between plastic wrap into 3/8 in thick medallions. Trim to fit ciabatta rolls.
  2. Combine honey, lemon juice and lemon peel in food processor or blender. Blend well. Add onion, jalapeños, paprika, oil, garlic salt, cinnamon, pep-per and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of chicken medallions.
  3. Add addition mesquite chips to charcoal for smoke.
  4. Grill chicken on both sides and toast ciabatta rolls over mesquite charcoal until chicken is almost cooked through.
  5. Place and melt Jack cheese over breasts on grill (about 15-30 seconds).
  6. Place chicken breasts on toasted ciabatta bun with, red onion slice, beefsteak tomato slice, leaf lettuce leaf and honey mustard dressing.
  7. Serve with matchstick french fries or shoestring potatoes.

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