Difficulty Hard
Cook Time 1 hr+
Heat Hot 🔥🔥
Components 9 components
A sweet-heat tropical fusion of Caribbean jerk and island fruit. Crispy fried chicken is marinated in traditional jerk spices and glazed with a guava reduction, then layered with tropical pineapple slaw and a guava habanero bacon jam. Fresh cilantro and lime brighten this bold, complex sandwich.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter{"buttermilk": "1/2 cup", "large egg": "1 egg", "fresh lime juice": "1 tbsp"} Wet Batter{"all-purpose flour": "1/4 cup", "potato starch": "1/4 cup", "chicken bouillon powder": "1 tsp", "ground allspice": "1/2 tsp", "dried thyme": "1/4 tsp", "salt": "1/2 tsp", "black pepper": "1/4 tsp"} Dry BatterJerk Marinade 1 tbsp fresh thyme leaves1 tbsp ground allspice1/2 pepper scotch bonnet pepper (seeds removed)2 scallions scallions (chopped)2 cloves minced garlic1 tbsp fresh ginger (grated)2 tbsp low-sodium soy sauce1 tbsp brown sugar2 tbsp fresh lime juice1 tbsp olive oil1/2 tsp salt1/4 tsp black pepperGuava Glaze 3 tbsp guava paste1 tbsp fresh lime juice1/4 pepper habanero pepper (minced)1 tsp honey1 tbsp waterTropical Guava Pineapple Slaw 1/2 cup shredded green cabbage1/4 cup shredded red cabbage1/4 cup diced fresh pineapple2 tbsp diced fresh mango2 tbsp shredded carrots1 tbsp fresh cilantro (chopped)2 tbsp pickled red onions{"guava paste (melted)": "1 tbsp", "mayonnaise": "2 tbsp", "fresh lime juice": "1 tbsp", "honey": "1 tsp", "pinch of ground allspice": "pinch", "salt": "pinch"} DressingGuava Habanero Bacon Jam 4 slices thick-cut bacon (diced)2 tbsp guava paste (diced)2 tbsp diced yellow onion1/2 pepper habanero pepper (minced, seeds removed)1 tbsp brown sugar1 tbsp apple cider vinegar1/4 tsp ground allspice2 tbsp waterJerk-Spiced Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1/2 tsp jerk seasoning1/2 tsp honeyto taste pinch of salt1 tbsp crushed pork rinds (chicharrones)Sweet Plantain Chips 1/4 plantain ripe plantain (sliced diagonal, 1/4-inch)1/2 cup for frying beef tallow or lardpinch saltCandied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/4 cup granulated sugar2 tbsp water1 tbsp apple cider vinegarToppings & Assembly as needed Tropical Guava Pineapple Slawas needed Guava Habanero Bacon Jamas needed Jerk-Spiced Goat Cheese Spread (spread on bottom bun)as needed Guava Glaze (drizzled over chicken)as needed Sweet Plantain Chipsas needed Candied Jalapeñosas needed Pickled red onionsas needed Fresh cilantroDirections 1 Combine ground allspice, dried thyme, minced garlic, minced ginger, and salt in a small bowl. 2 Alternatively, use prepared jerk seasoning. 3 Rub evenly over the chicken breast, coating completely. 4 Let marinate for 15-30 minutes at room temperature. 5 Pat the jerk-seasoned chicken breast dry with paper towels. 6 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 7 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, ground allspice, dried thyme, salt, and black pepper. 8 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 9 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 10 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 11 Drain on paper towels. 12 In a small saucepan, combine guava paste or nectar, fresh lime juice, lime zest, minced habanero, and brown sugar. 13 Heat over medium heat, stirring constantly, until the guava paste melts and ingredients combine (about 3-4 minutes). 14 If using guava paste, thin with a tablespoon of water if too thick. 15 Remove from heat and let cool slightly before using. 16 In a medium bowl, toss shredded red cabbage, diced fresh pineapple, diced fresh mango, chopped cilantro, and pickled red onions together. 17 In a small bowl, whisk together lime juice, olive oil, honey, guava nectar or paste (2 tablespoons), salt, and black pepper. 18 Pour dressing over the slaw and toss to coat. 19 Refrigerate until ready to use. 20 In a small skillet, cook diced bacon over medium heat for 3-4 minutes until it begins to crisp and render fat. 21 Add diced onion and minced habanero, cooking for 2 minutes until softened. 22 Add diced fresh mango, guava paste or nectar (1/4 cup), brown sugar, and apple cider vinegar. 23 Reduce heat to medium-low and cook, stirring occasionally, for 10-12 minutes until the mixture becomes thick and jammy. 24 Season with salt. Remove from heat and let cool slightly. 25 In a small bowl, combine softened cream cheese and fresh goat cheese. Mix until smooth. 26 Fold in jerk seasoning, fresh lime juice, garlic powder, and salt until well combined. 27 Peel and slice ripe plantains into 1/4-inch thick rounds. 28 Heat beef tallow or lard to 325°F in a heavy-bottomed pot. 29 Fry plantain slices for 2-3 minutes per side until golden and crispy. 30 Drain on paper towels. 31 Sprinkle lightly with salt while still warm. 32 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 33 Spread the jerk-spiced goat cheese spread on the bottom bun. 34 Spoon guava habanero bacon jam on top. 35 Place the guava glaze-coated chicken on the jam. 36 Pile the tropical guava pineapple slaw on the chicken. 37 Top with sweet plantain chips and pickled red onions. 38 Cap with the toasted top bun. 39 Serve immediately while the chicken is hot.
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