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