Caribbean-inspired Spicy Jerk Chicken Bánh Mì

Ingredients

In this Caribbean adaptation of the Bánh Mì, we replace the traditional Vietnamese fillings with spicy jerk chicken. The jerk marinade, made with scotch bonnet peppers, allspice, thyme, and other Caribbean spices, infuses the chicken with a distinctively bold and spicy flavor. The traditional Vietnamese mayo is transformed into a jerk mayo, adding a tangy kick to the sandwich. The pickled vegetables and fresh cilantro remain as essential components, providing a refreshing balance to the heat of the jerk chicken. We alse have the original recipe for Bánh mì đặc biệt, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 4 small baguettes 4 small baguettes
• 1 cup (240ml) jerk marinade 1 cup (240ml) jerk marinade
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• 2 tablespoons jerk seasoning 2 tablespoons jerk seasoning
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) julienned daikon radish 1 cup (150g) julienned daikon radish
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 cup (15g) fresh cilantro leaves 1/2 cup (15g) fresh cilantro leaves
• 2 limes, cut into wedges 2 limes, cut into wedges

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugar: 10g)
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Place the chicken breasts in a bowl and pour the jerk marinade over them. Ensure the chicken is well coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   In a small bowl, combine the mayonnaise and jerk seasoning. Mix well and set aside.
4. 4.
   In another bowl, combine the julienned carrots, daikon radish, rice vinegar, and sugar. Toss well to coat the vegetables in the pickling mixture. Let it sit for at least 30 minutes, stirring occasionally.
5. 5.
   Grill the marinated chicken breasts for 6-8 minutes per side, or until cooked through. Remove from the grill and let them rest for a few minutes before slicing.
6. 6.
   Slice the baguettes in half lengthwise and spread the jerk mayo on both sides.
7. 7.
   Layer the sliced jerk chicken on the bottom half of each baguette. Top with the pickled vegetables and fresh cilantro leaves.
8. 8.
   Squeeze lime juice over the filling and cover with the top half of the baguette.
9. 9.
   Serve the Spicy Jerk Chicken Bánh Mì immediately, and enjoy the explosion of flavors!

Treat your ingredients with care...

• Jerk Marinade — Adjust the amount of scotch bonnet peppers in the marinade according to your desired level of spiciness.
• Baguettes — Look for crusty baguettes with a soft interior for the perfect texture.
• Jerk Seasoning — If you can't find ready-made jerk seasoning, you can make your own by combining spices like allspice, thyme, cinnamon, nutmeg, garlic powder, and cayenne pepper.

Tips & Tricks

• For an extra kick of heat, add sliced scotch bonnet peppers to the pickled vegetables.
• If you prefer a milder flavor, reduce the amount of jerk seasoning in the mayo.
• Experiment with different types of bread, such as ciabatta or rolls, for a unique twist.
• Add sliced avocado or mango for a creamy and tropical addition to the Bánh Mì.
• Serve the sandwich with plantain chips or sweet potato fries for a complete Caribbean experience.

Serving advice

Serve the Spicy Jerk Chicken Bánh Mì as a main course for a flavorful lunch or dinner. Accompany it with a side of plantain chips or sweet potato fries to complement the Caribbean flavors. Garnish with extra cilantro leaves and lime wedges for an added burst of freshness.

Presentation advice

To enhance the presentation, cut the Spicy Jerk Chicken Bánh Mì into smaller portions and arrange them on a platter. Sprinkle some additional fresh cilantro leaves on top for a pop of color. Serve with a side of pickled vegetables for an extra visual appeal.