Caribbean Jerk Bleu Cheese Chicken Sandwich

Caribbean Jerk Bleu Cheese Chicken Sandwich from ZestuousToday, I felt like traveling back to Jamaica where life is laid back, steel drums and breaking ocean waves carry you away and the food embodies Zestuous flavors.

Caribbean Jerk Bleu Cheese Chicken Sandwich from ZestuousI’ve traveled to the island a few times, but my favorite memory is eating jerk chicken grilled oceanside while sipping on a Red Stripe.

The heat in Texas has broken the century mark, rain isn’t forecasted for days and work has worn me and the hubs out. Although we can’t just hop a flight to the island, the power of food will take us there. This sandwich is full of heat, balanced with a sharp creamy dressing and wrapped in a sweet bun.

There are two ways to make this recipe. The easy way and the not so easy way. On weeknights, I go easy…but today, I wanted to do it up right, so I made everything but the jerk seasoning from scratch. The reason I don’t make my own jerk seasoning is because Gigi Ann’s blend of spices is awesome…no reason to mess with perfection.

Caribbean Jerk Bleu Cheese Chicken Sandwich from ZestuousTo build this sandwich, spread the bottom bun with bleu cheese dressing. It’s important the creamy dressing is on the bottom because it will create a cool coating on your tongue in preparation for heat of the jerk. Then, top with a grilled jerk rubbed chicken breast.

Caribbean Jerk Bleu Cheese Chicken Sandwich from ZestuousNext, spread on Caribbean Jerk sauce, shredded lettuce and the top bun.

Caribbean Jerk Bleu Cheese Chicken Sandwich from ZestuousIf you want to make this the easy way, buy hamburger buns, chicken breasts, bleu cheese dressing and Caribbean Jerk sauce. With the not-so-easy way, I made my own buns, cut the breasts from a whole chicken, made homemade bleu cheese dressing and homemade jerk sauce. Either way, grab a Red Stripe and some lawn chairs, tune the TV to reggae music and be “Ire Mon.” Mek wi nyam (Let’s eat!)

Homemade Buns

Homemade Buns

I revised King Arthur Flour’s recipe, using weight measurements and fresh cake yeast.


  • 490 grams King Arthur all purpose flour
  • 50 grams sugar
  • 20 grams fresh cake yeast
  • 1 egg
  • 10 grams salt
  • 200 grams warm water
  • 4 tablespoons butter

Mix the flour, sugar, yeast, egg, salt, water and 2 tablespoons of softened butter in your stand mixer for 3-5 minutes, until a ball forms. Knead on the counter to form a ball. Place it back in the bowl, cover and let rise for 1 ½ hours.

Punch down the dough. Using a pastry scraper, divide the dough into eight equal pieces (about 105 grams each). Form each piece into a ball and place on a silpat-lined baking sheet.

Press the doughballs down, until they are about three inches wide. I had to press them down a couple of times because the dough was elastic. Cover and let rise for 1 hour.

Melt the other two tablespoons of butter. Brush half of the butter onto the buns. Bake in a 375-degree oven for 15-18 minutes. Remove from the oven and brush with the remaining butter. Cool and slice in half.
Caribbean Jerk Sauce


  • 2 tablespoons butter
  • ½ red bell pepper, diced
  • 1-2 habanero pepper, seeded and minced
  • 2 scallions, sliced
  • 2 tsp. Gigi Ann’s Caribbean Jerk seasoning
  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar

Melt the butter in a medium saucepan over medium-high heat. Add the peppers and scallions. Sauté for 10-15 minutes, until very soft. Add the remaining ingredients. Reduce heat to low and let simmer for 30 minutes.
Homemade Bleu Cheese Dressing

Homemade Bleu Cheese Dressing


  • 4 ozs. Fage Greek yogurt
  • 4 ozs. bleu cheese
  • 1 tablespoons apple cider vinegar
  • 1 tablespoons milk
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper

Whisk together all ingredients.
Caribbean Jerk Chicken

Caribbean Jerk Chicken


  • 2 chicken breasts
  • 2 tablespoons Gigi Ann’s Caribbean Jerk seasoning

Cut two large chicken breasts in half. Rub each side of the chicken breasts with seasoning. Allow to sit at room temperature for 20 minutes. Preheat grill on high heat. Place the chicken on the grill so it sears, but immediately reduce the temperature to medium-low.

Grill chicken for 4-6 minutes; flip and grill for 4-6 more minutes, or until center reaches 180 degrees.

If you’re adventurous, you can cut your own chicken breasts from a whole chicken. I find it produces a juicier piece of meat. Watch this video to learn how.


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  • Michele says:

    You are to be congratulated on your excellent blog! It appears totally professional, tasteful, and classy! Obviously you are committed to excellence.This recipe looks so zestuous! No doubt it will be loaded with zestuous flavor as well! It blows my mind that you made your own buns in the July heat.
    I’m looking forward to spending some more time looking at your other posts. Thank you!

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