"Chef Simone Byrone shares her take on grilled jerk chicken with a sandwich sure to please the most discriminating palate. Easy to prep and cook at home...."
INGREDIENTS
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4-6 chicken breasts, boneless, skinless (4 oz)
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3 Tbsp mild jerk marinade
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½ cup orange juice
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1 Tbsp brown sugar
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1 lime, juiced
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18 oz bottle hickory barbeque sauce
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1 can guava juice concentrate
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2 Tbsp agave
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Pinch of red chili flakes
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Sea salt, to taste
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Black pepper, to taste
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1 lb kale, shredded or cut
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½ red onion (small), thinly sliced
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½ cup carrot, shredded
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2 Tbsp mayonnaise
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¼ tsp sugar
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½ lime, juiced
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1 tsp Dijon mustard