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  • Prep
    10 min
  • Total
    22 min + marinating time
  • Servings
    4

Jerk Chicken Burger with Monterey Jack Cheese

Ingredients

For the coleslaw

  • 125 ml (1/2 cup) purple cabbage, chopped
  • 1 peach, pitted and sliced
  • ½ red onion, sliced
  • ½ jalapeño, thinly sliced (optional)
  • The juice from half a lime
  • 5 ml (1 tsp.) sugar

For the marinade

  • ½ onion, minced
  • 4 garlic cloves
  • 4 green onions, chopped
  • 5 ml (1 tsp.) fresh ginger, grated
  • 45 ml (3 tbsp.) brown sugar
  • 5 ml (1 tsp.) cinnamon
  • 5 ml (1 tsp.) allspice (Jamaican pepper)
  • 5 ml (1 tsp.) dried thyme
  • 80 ml (1/3 cup) soy sauce
  • The juice from an orange (and the zest from half an orange)
  • 60 ml (1/4 cup) olive oil

Directions

  1. Preheat and oil the BBQ.
  2. In a bowl, combine all the ingredients for the marinade. Add the chicken breasts and marinate for up to 24 hours.
  3. Cook the chicken on the BBQ over medium heat, approximately 6 minutes each side.
  4. Meanwhile, prepare the coleslaw. In a bowl, combine the cabbage, peach, onions, jalapeño, lime juice, and sugar.
  5. Top the buns with the Saputo Monterey Jack cheese slices and heat, if desired. Garnish with lettuce, grilled chicken, and coleslaw.