Chef Matt Basile's Jerk Chicken Sandwich Recipe | Best BBQ Sandwich | Hall of Fame Sandwiches скачать в хорошем качестве

Chef Matt Basile's Jerk Chicken Sandwich Recipe | Best BBQ Sandwich | Hall of Fame Sandwiches

Chef Matt Basile is back on the grill in sunny Florida for another Hall of Fame Sandwich video. This time around he is going to show us his secret recipe for a Delicious Grilled Pineapple Jerk Chicken Sandwich. Matt has chosen to grill this as authentically as possible and will be using charcoal. You can grill this any way that you see fit but keep in mind, for this particular sandwich, charcoal grilling will give you the best flavor. Matt starts this out by loading up a chiminea with charcoal, lighting it and putting it on the grill. Jerk chicken traditionally is a low and slow dish. You can do it with whole chicken, chicken wings, or even skin-on boneless thighs like Matt. The sauce for jerk chicken does have a bit of heat to it. Matt has chosen to go with Scotch Bonnets for the spice factor. He is using 3 but you should use whatever number of peppers makes the most sense for you, those Scotch Bonnets are really quite hot. To make the jerk sauce you will take about 8 cloves of garlic, a 1/4 cup of fresh ginger, the scotch bonnets, green onions, fresh thyme, and some fresh squeezed lemon juice. Put all those ingredients in a cup or good sized bowl, being sure to remove the skin from your ginger beforehand. Add 2 tbsp. of soy sauce and 1/2 cup of ginger beer. Now blend all this down to a consistency close to what you see in the video. Matt is using a hand-held electric blender, if you don't have one a food processor will also do the job nicely. Add a tsp. of cinnamon, a 1/2 cup of allspice, a tbsp. of onion powder, a tbsp. of dried thyme, 2 tbsp. of honey, and finally brown sugar. Blend all these ingredients together well until you get the signature brown color jerk sauce is known for. Matt has decided to add some slow cooked pineapple to his sauce for sweetness, but we have to grill it first. Let's add our hot charcoal and wood to the grill. Put your charcoal on one end of the grill, add your wood directly to the top and close the lid. Give the charcoal some time to work it's magic on the wood, you want to wait until you've reached a good hot internal temperature and there is plenty of smoke. In the meantime cut up your pineapple and now you can add it right over the charcoal and wood on the grill. It won't need to cook for long, just enough to let it caramelize. Remove the core and the skin and blend the remaining pineapple into your jerk sauce. Follow that up by salting your chicken as seen in the video and then pour your sauce all over it. Be sure get as even a coating as possible on all pieces. In a perfect world you would leave this in a bowl in the fridge overnight, basting it as it cooks will also yield a superior flavor and is a viable alternative if time is a constraint. When your grill hits 350' add your chicken and baste it with sauce. Let it cook for 30-40 minutes over indirect heat. After that transfer the chicken to direct heat and let them cook until the sauce starts to really caramelize. While those are grilling add a sweet brioche bun to the grill over indirect heat. Your last task to complete before the chicken is done will be to make some slaw, simply follow along with Matt as seen in the video. Now take your bun off the grill and add some lettuce to the bottom. Put your chicken directly onto the lettuce, top that with the coleslaw you just made, and finally place your top bun on. Congratulations! You just made Chef Matt Basile's Delicious Jerk Chicken Sandwich. Don't forget to like and subscribe so you can be sure not to miss any fresh content. We'll be back soon with more amazing Hall of Fame Sandwiches. You can find this recipe and many others on Matt's blog, just follow the link below. https://www.chefmattbasile.com/post/g...