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Great recipe for Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF. You can spice this up or down according to your personal taste but jerk is meant to be HOT! Great served with a cool mango salsa (try my mango & peach one previously listed!) Vickys Jerk Chicken & Mango 'Burgers', GF DF EF SF NF The mango, mayo and lime work well together with the jerk seasoning in these healthier burgers.

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Ingredients requirements Vickys Jerk Chicken & Mango 'Burgers', GF DF EF SF NF:

1. Require 2 tbsp olive oil
2. You need 4 tsp for jerk seasoning from recipe below
3. Require 2 for each limes, juiced
4. You need 4 - chicken breasts
5. Require 4 bread rolls - see my profile for Vickys gluten-free Quick Bread for a recipe*
6. Give 4 tbsp - mayonnaise - see my profile for a free-from recipe*
7. Provide 2 - ripe mango, peeled, stoned and sliced
8. Provide 2 for tomatoes, sliced
9. Need as needed for shredded lettuce
10. Provide - Jerk Seasoning
11. Take 2 tbsp of black peppercorns, toasted
12. Need 2 tsp - allspice berries, toasted
13. Make ready 2 tbsp - ground cinnamon
14. Require 1 tbsp for salt
15. Take 1 tbsp of dried thyme
16. Get 1 1/2 tsp - cayenne pepper
17. Give 1/2 tsp for ground nutmeg
18. Require 1 bay leaf

Take the chicken off the grill and cut into small pieces. Put the chicken in a large bowl or plastic bag. Add the seasoning and mix well to cover all pieces. We visit Jamaica once a year, but that isn't enough to get our fill of the awesome jerk chicken we eat in Negril.

Vickys Jerk Chicken & Mango 'Burgers', GF DF EF SF NF start cooking:

1. Crush the jerk seasoning ingredients together with a pestle and mortar or combine them in a spice grinder. You can multiply the recipe and store the seasoning in a sealed jar
2. Mix the oil, jerk seasoning and the juice from 1 of the limes together
3. Flatten the chicken slightly by placing each breast between sheets of cling film and bash them with a rolling pin. Don't go crazy, just take them to a uniform thickness so they cook evenly
4. Toss the chicken in the marinade and let sit for 10 minutes
5. Heat a griddle or frying pan and cook the chicken for 5 minutes on each side or until cooked through. Toast the buns on the cut sides
6. Spread each bun with a tablespoon of mayo then assemble with the chicken, mango, lettuce and tomato, squeezing the leftover lime juice over before putting the bun tops on
7. Here are my eggless mayo and gluten-free bread recipes. Bun directions are included - - https://cookpad.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free - https://cookpad.com/us/recipes/338020-vickys-quick-white-oven-bread-with-variations-gf-df-ef-sf-nf

I found this recipe and decided to try it based on the reviews. Pour remaining marinade over chicken; toss to coat. When ready to grill, heat grill to medium-high and oil grates. I found this recipe to be very good used in the crock pot. Instead of using the mixture as a marinade just put it in the crock pot with either the chicken as indicated or with a good pork shoulder.

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