Reggae Chicken for Sandwiches
Transform your sandwich game with this vibrant and flavor-packed Reggae Chicken recipe! Perfectly marinated boneless chicken thighs are infused with a Caribbean-inspired spice blend featuring allspice, nutmeg, cinnamon, and a hint of cayenne for just the right kick. A splash of lime juice and soy sauce, combined with aromatic garlic and optional scotch bonnet chili, create a mouthwatering marinade that balances heat and sweetness. After a quick cook on the grill or skillet, these juicy chicken thighs are nestled into toasty buns and layered with crisp lettuce, ripe tomato, and creamy mayonnaise for the ultimate sandwich experience. Ready in under an hour, this easy reggae chicken sandwich is ideal for lunch, dinner, or your next weekend gathering. Keywords: reggae chicken sandwiches, Caribbean flavors, easy chicken recipe, spicy chicken sandwich, grilled chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic cloves, minced
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon paprika
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece scotch bonnet chili (optional for extra heat), finely chopped
- 4 pieces burger buns or sandwich rolls
- 4 pieces lettuce leaves
- 8 slices sliced tomato
- 0.25 cup mayonnaise (optional)
Instructions
Place the chicken thighs in a mixing bowl and set aside.
In a small bowl, whisk together olive oil, lime juice, soy sauce, brown sugar, minced garlic, allspice, cinnamon, nutmeg, paprika, cayenne pepper, thyme, salt, and black pepper. If using scotch bonnet chili, add it to the mixture.
Pour the marinade over the chicken thighs, ensuring each piece is fully coated. Cover and let marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).
Heat a skillet or grill pan over medium-high heat. Lightly oil the surface.
Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for 6–7 minutes per side, or until fully cooked through and internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and let rest for 5 minutes.
Toast the burger buns or sandwich rolls lightly on the skillet or in a toaster.
Assemble the sandwiches: Spread mayonnaise (if using) on the bottom half of each bun or roll. Add one piece of reggae chicken, a lettuce leaf, and two slices of tomato. Top with the other half of the bun.
Serve immediately and enjoy the vibrant flavors of reggae chicken sandwiches!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
