Video

Jamaican Jerk Chicken Sandwich on Coco Bread with 606 Jerk Sauce

**For the Jerk Chicken:**

4 boneless, skinless chicken thighs

2 tablespoons jerk seasoning (store-bought or homemade)

2 tablespoons olive oil (for sautéing or grilling)

1 tablespoon lime juice

**For the Coco Bread:**

4 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 packet (2 1/4 teaspoons) active dry yeast

1/4 cup warm water

1 cup warm milk

1/4 cup unsalted butter, melted

Extra butter for brushing

**Toppings:**

Fresh lettuce & Tomatoes 

606 Jerk Sauce 

**1. Prepare the Jerk Chicken:**

   In a bowl, combine the chicken thighs with jerk seasoning, olive oil, and lime juice. Mix well to ensure the chicken is evenly coated.

   Cover and marinate for at least 1 hour (overnight for best results).

    **To Sauté:** Heat a skillet over medium-high heat, add a bit of olive oil, and sauté the chicken thighs for 5-7 minutes on each side until fully cooked and slightly charred.

    **To Grill:** Preheat the grill to medium-high. Grill the chicken thighs for 5-7 minutes per side until cooked through and lightly charred.

**2. Make the Coco Bread:**

   In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

   In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, and melted butter.

   Mix until the dough starts to come together, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.

   Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

   Preheat your oven to 350°F (175°C). Punch down the dough and divide it into equal portions, shaping each into a flat, oval-shaped loaf.

   Place the loaves on a baking sheet, brush with melted butter, and bake for 15-20 minutes, or until golden brown.

**3. Assemble the Sandwich:**

   Slice the coco bread in half horizontally to create a pocket.

   Place the jerk chicken thigh inside the coco bread, top with fresh lettuce, and Tomatoes, and drizzle generously with 606 Jerk Sauce.

   Serve immediately, making sure the sandwich is bursting with flavor and texture.

Enjoy your Jamaican Jerk Chicken Sandwich on Coco Bread with a Chicago twist, made the No Forks way!

Buffalo Chicken Rolls with 606 Ranch Sauce

**For the Buffalo Chicken Rolls:**

 2 large chicken breasts, boneless and skinless

 Salt and pepper to taste

 1 teaspoon garlic powder

 1 tablespoon 606 Chicken seasoning mix

 2 tablespoons garlic butter

 1/4 cup Frank's hot sauce

 4 ounces cream cheese, softened

 1/2 cup chopped white onions

 1/2 cup chopped celery

 1/4 cup chopped green onions

 4 slices American cheese

 Egg roll wrappers

 1 egg, beaten (for sealing wraps)

 Vegetable oil (for frying)

 Fresh parsley, chopped (for garnish)

**For the 606 Ranch Sauce:**

 1/2 cup 606 Ranch sauce (or your favorite ranch dressing)

**1. Prepare the Chicken:**

    Season the chicken breasts with salt, pepper, garlic powder, and 606 seasoning mix.

    In a lightly oiled pan, melt the garlic butter over medium heat. Add the chicken breasts and cook until fully cooked through, about 6-7 minutes per side.

   Remove the chicken from the pan and shred it using two forks.

**2. Make the Filling:**

    Return the shredded chicken to the pan over low heat. Add the Frank's hot sauce, cream cheese, chopped white onions, chopped celery, green onions, and American cheese.

    Stir the mixture until the cheese is melted and everything is well combined, resulting in a creamy texture.

    Remove from heat and let the mixture cool slightly.

**3. Assemble the Rolls:**

    Lay out an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape).

    Place about a tablespoon of the chicken mixture in the center of the wrapper.

    Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edges by brushing them with a little water or the beaten egg.

    Repeat with the remaining filling and wrappers.

**4. Fry the Rolls:**

    Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).

    Carefully place the egg rolls into the hot oil, a few at a time, and fry for 4-5 minutes, or until golden brown and crispy.

    Remove the rolls from the oil and drain on paper towels.

**5. Serve:**

    Sprinkle the fried Buffalo chicken rolls with fresh chopped parsley.

    Serve immediately with 606 Ranch sauce on the side for dipping.

These Buffalo Chicken Rolls are the perfect combination of spicy, creamy, and crunchy, made even better with your signature 606 Ranch sauce!