Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 10 minutes (12 hours to marinade)

Cook Time: 20 minutes

Makes: 6 servings

This authentic jerk sauce can be used on just about anything. It’s full of robust and delicious flavors that you'll want to have extra to smother on this chicken sandwich even after marinating overnight! Transport yourself to the tropics with this amazing dish!

• 3 chicken breasts, halved
• 2 tbsp olive oil
• A pack of your favorite buns, halved

For the Jerk Sauce:

• 7-10 scallions, chopped
• 4 garlic cloves, peeled
• 1 inch piece of fresh ginger, peeled and roughly chopped
• 1 tbsp Jamaican allspice (pimento)
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 – 2 Scotch bonnet chilis, deseeded
• 3 tbsp Braggs Amino Acids (can sub with tamari or soy sauce)
• 3 tbsp pineapple juice
• 3 tbsp dark brown sugar
• 2 tbsp olive oil
• 6 sprigs of fresh thyme, stem removed
• 1 tbsp lemon juice
• 1 tsp salt

Garnish:

• Hamama microgreens
• Lettuce
• Mayonnaise
• Provolone or sharp cheddar cheese
• Hot sauce
• Salt and pepper to taste

1. Prepare the Jerk Sauce: Place all of your ingredients in a food processor and blend until smooth. Set aside.
2. Slice each chicken breast in half so you have thinner cutlets.
3. Add the chicken and jerk sauce in a container with a lid or a large ziplock bag and combine until the chicken is completely coated. Let it marinade for up to 12 hours or overnight.
4. Heat a large cast iron skillet on medium-high heat. Add a little olive oil and cook each piece of chicken on both sides until cooked through and slightly browned and crispy.
5. Toast the buns, smear with mayo then add some provolone or sharp cheddar cheese. Top with fresh microgreens and lettuce and enjoy!