GMA: Marcus Samuelsson’s Jerk Chickity Split Sandwich & Picklz Recipe


Marcus Samuelsson “Yes, Chef” Book Review

Marcus Samuelsson is a friend of GMA, author and chef. His memoir “Yes, Chef” is now available in paperback. He brought some of his hottest and most refreshing Memorial Day cookout ideas to GMA.

Marcus Samuelsson’s Jerk Chickity Split Sandwich Recipe

This sandwich recipe serves four people and takes over two hours to assemble, but it’s rated easy enough for the novice chef.


GMA: Marcus Samuelsson's Jerk Chickity Split Sandwich & Picklz Recipe

Marcus Samuelsson stopped by GMA with the recipe to his Jerk Chickity Split Sandwich Recipe. His new book “Yes, Chef” is out now in paperback.



  • 2 grilled chicken breast
  • ½ cup Jerk Sauce (recipe below)
  • ¼ cup diced celery
  • 1 green apple diced
  • 2 tablespoons chopped pecans
  • 1 tablespoon mayonnaise
  • Juice from one lime


  • 2 cups shredded white cabbage
  • 2 cup shredded red cabbage
  • 2 medium carrots, peeled and shredded
  • 1-inch ginger knob, finely grated
  • 1 habanero pepper, seeded and julienned
  • 1 Scotch bonnet, seeded and julienned
  • 2 cups white distilled vinegar
  • 1/2 cup granulated sugar
  • 2 tablespoons kosher salt

Jerk Sauce

  • 1/2 cup ground all-spice
  • 8 garlic cloves, chopped
  • 1/2 cup brown sugar
  • 8 Scotch bonnets, chopped
  • 4 tablespoons thyme
  • 2 scallion bunches, chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup soy sauce
  • 3-ounces extra virgin olive oil
  • 1 tablespoon lemon juice
  • 6-ounces molasses
  • 3-ounces rum
  • Salt, to taste
  • Freshly ground black pepper, to taste


Sandwiches: Rub the chicken breasts with sauce and grill five minutes on each side. Rest for two minutes and chop. Mix the nuts, apple and celery in a bowl, add in lime juice and mayo. Fold in the chopped chicken. Serve this mixture on roti bread or baguette, grilled for twenty seconds. To make the sandwich easier to eat, rip some of the flesh out of the bread and stuff with salad and one tablespoon of picklz.

Picklz: Shred the white and red cabbage and set aside. Peel and shred the carrots and set aside. Grate the ginger. Seed and julienne the Scoth bonnet and habanera peppers. Set aside. Toss the ingredients together in a large jar with airtight seal and refrigerate for one week before serving.

Jerk sauce: Blend everything except for the salt and pepper until smooth. Stir in the remaining ingredients to taste.


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