Recipe: BBQ Mango Jerk Chicken Sandwiches With Mango Red Cabbage Slaw

Ingredients

• ☐ 1-pound boneless, skinless chicken thighs, trimmed
• ☐ 1 mango, diced
• ☐ 1/2 medium onion, diced small
• ☐ 2 cloves garlic, minced
• ☐ 4 whole wheat hamburger buns
• ☐ 4 TBS Morton and Bassett jerk seasoning, divided (see note if want to make your own jerk seasoning)
• ☐ 1 ½ tablespoons olive oil, divided
• ☐ 8 ounces low-sodium tomato sauce
• ☐ 1 tablespoon lightly packed light brown sugar
• ☐ 1 teaspoon molasses
• ☐ 2 tablespoons apple cider vinegar
• ☐ 1/2 teaspoon Worcestershire sauce
• ☐ 1 teaspoon Kosher salt, divided
• ☐ 1/4 teaspoon black pepper
•  
• Dressing:
• ☐ 1 lime, juiced
• ☐ 1 tablespoon rice vinegar
• ☐ 2 teaspoons honey
• ☐ 1/4 teaspoon Kosher salt
• ☐ 1/4 teaspoon black pepper
• ☐ 1/4 teaspoon smoked paprika
• ☐ 1/8 teaspoon cumin
•  
• Slaw:
• ☐ 1 mango, small dice
• ☐ 1/4 head red cabbage, finely shredded (about 2 cups)
• ☐ 1/2 medium red bell pepper, small dice
• ☐ 2 green onions, thinly sliced
• ☐ 2 tablespoons
•  
• Jerk Seasoning:
• ☐ 1 TBSP onion powder
• ☐ 1 TBSP garlic powder
• ☐ 2 tsp dried thyme
• ☐ 2 tsp light brown sugar
• ☐ 1 tsp cayenne pepper
• ☐ 1 tsp black pepper
• ☐ 1 tsp paprika (smoked or sweet)
• ☐ 1 tsp ground allspice
• ☐ 1 tsp dried parsley
• ☐ 1/2 tsp crushed red pepper flakes
• ☐ 1/2 tsp cinnamon
• ☐ 1/2 tsp nutmeg
• ☐ 1/2 tsp ground cloves
• ☐ 1/2 tsp cumin

---

Make the BBQ Sauce:

1. Heat a small saucepot over medium heat, add ½ TBS oil and onion. Sauté until lightly browned and translucent, about 2-4 minutes.
2. Add garlic and cook until fragrant, about 30-60 seconds. Add mango and 1-2 TBS jerk seasoning, stir until mango onion mixture is well coated with spices. Allow spices to toast, about 30 seconds.
3. Add tomato sauce, brown sugar, molasses, apple cider vinegar, Worcestershire, salt and pepper. Bring to a simmer, cover and simmer until mango has softened and sauce has thickened, about 10 minutes.
4. 4. Remove from heat and allow it to cool slightly. Using an immersion blender, blend sauce to smooth consistency. Set it aside.

Make the BBQ Chicken:

1. Over a tray or plate, coat chicken in 1-2 TBS jerk seasoning and ½ tsp salt on both sides.
2. Heat a large sauté pans over medium heat and add 1 TBS oil. Add chicken in an even layer (if necessary, do more than one batch). Cook until browned on the first side, about 3-4 minutes. Flip, cook until it reaches 165°F on a thermometer when inserted in the thickest part of each piece, about 3-4 more minutes.
3. Remove cooked chicken to a cutting board, allow to cool slightly. Remove sauté pan from heat but do not clean. Set pan aside to be used again. (We will make slaw while chicken cools)
4. 4. When chicken is cool enough to handle, slice into bite-sized, shredded pieces. Place sauté pan over low heat and add cut chicken along with 1 cup of reserved BBQ sauce. Using a spatula or tongs, stir chicken until it is well coated in sauce. Remove from heat.

Assemble Sandwiches:

1. Toast buns under a broiler or in toaster oven.
2. Top each bottom bun with 1/2 cup BBQ chicken mixture and 1/4 cup slaw, top with remaining bun half.
3. Serve extra BBQ sauce on side as desired

Mango Red Cabbage Slaw

1. In a medium bowl, whisk lime juice, rice vinegar, honey, salt, pepper, paprika and cumin until well combined.
2. Add mango, cabbage, bell peppers, green onions and cilantro to dressing, stir to combine thoroughly.
3. For the best flavor, cover and refrigerate 10 minutes before serving.

Note: To make your own jerk seasoning mix follow these directions and store in a tightly closed container.

Salt-Free Jerk Seasoning:

1. In a small bowl or jar combine all ingredients and mix well.