Caribbean Chicken Sandwich
Author: 
Serves: 8
 
Ingredients
  • 8 boneless, skinless chicken thighs, trimmed
  • 1 recipe Caribbean Spice Rub (recipe follows)
  • 1 medium red onion, thinly sliced
  • ½ cup cider vinegar
  • 2 teaspoons sugar
  • 8 slices of pineapple, ½ inch thick
  • Neuttral oil, for grilling
  • 8 soft burger buns
  • 2 or 3 sliced jalapenos
Instructions
  1. Season chicken thighs with all of the Caribbean Spice Rub (about 2 tablespoons); set aside for and hour to cure. Can be seasoned up to 3 days in advance and stored in the fridge.
  2. Place sliced onions in a bowl. Stir together the vinegar, ½ cup water, and the sugar until the sugar is dissolved. Pour over the onions. If the onions aren't completely covered add a little more water.. Set aside in the fridge for at least 1 hour.
  3. Set up grill for cooking over medium high direct heat. Brush and oil the grates before cooking.
  4. Once the grill is hot, drizzle chicken with a little oil and grill 4 to 5 minutes, flip and continue cooking for an additional 3 to 4 minutes or until chicken is cooked through and no longer pink. Transfer to a serving platter and tent with foil.
  5. Turn the heat to medium and brush and re-oil the grates to keep the pineapple from sticking. Rub a thin layer of oil onto the pineapple slices. Grill for 3 to 4 minutes per side or until well, marked.
  6. Build sandwiches with the grilled chicken and pineapple, pickled onions, and sliced jalapenos.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/caribbean-chicken-sandwich/