Jerk Chicken Cheesesteaks

Jerk Chicken Cheesesteaks on a Kamado Grill

Get ready for a bold twist on a classic with these Jerk Chicken Cheesesteaks! This recipe brings together smoky, spicy jerk-seasoned chicken and the cheesy, savory goodness of a cheesesteak.

"These jawns were some of the absolute best cheesesteaks... not that I made but, ever tasted! Highly recommend if you've never tried!" - Richard from @ramtuff2000

The chicken is perfectly smoked on the Char-Griller AKORN Auto Kamado Grill, infusing it with that rich, charcoal flavor. To top it off, we sauté onions and peppers on the Char-Griller Flat Iron Gas Griddle, adding that extra layer of sweetness and crunch.

"Jerk marinade lends a total flavor medley of sweet, savory and Spicy...a perfect match for Poultry, pork and fish. Jerk Chicken Cheesesteaks just made perfect sense to elevate and add depths of flavor!" - Richard from @ramtuff2000

This combo of smoky, spicy chicken with melty cheese and caramelized veggies is sure to be a crowd favorite!

Instructions

1. 01

   Marinate the boneless skinless chicken thighs for 4 hours

2. 02

   Season the chicken with the jerk rub

3. 03

   Got the thighs on starting at 325⁰ then bump up to 400⁰ to get that char. Cook until chicken thighs get to roughly 175-185⁰

4.  

   

5. 04

   Fired up your Char-Griller Flat Iron Griddle Grill for the big finish - cook the peppers and onions to soften them up. You can also add seasonings at this state to your peppers and onions (Richard used Myers Masterpieces O.G Blend)

6. 05

   Add butter and put chicken thighs on top of the butter

7. 06

   Chop the chicken for use in the sandwiches

8. 07

   Toast rolls or buns

9. 08

   Place provolone cheese, chicken, onions and peppers in roll

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