Jerk Chicken Sliders: Prepare to be transported to the sun-drenched beaches of Jamaica with every single bite! Imagine succulent, intensely flavorful jerk chicken, piled high on soft, pillowy slider buns, creating a symphony of textures and tastes that will have you craving more. This isn’t just a recipe; it’s an experience.

Jerk cuisine, with its roots deeply embedded in Jamaican history, is a testament to the ingenuity and resilience of the Maroons, enslaved Africans who escaped into the island’s mountainous interior. They developed this unique cooking method, using indigenous spices to preserve and flavor their meat. Over time, jerk evolved into the iconic flavor profile we know and love today, a fiery blend of scotch bonnet peppers, allspice, thyme, and other aromatic spices.

What makes jerk chicken sliders so irresistible? It’s the perfect marriage of sweet, spicy, and smoky flavors. The chicken, marinated in a vibrant jerk seasoning, boasts a tantalizing heat that’s balanced by the subtle sweetness of the spices. The tender, juicy chicken, combined with the soft, slightly sweet slider buns, creates a delightful contrast in textures. Plus, these sliders are incredibly convenient perfect for parties, game day gatherings, or a quick and flavorful weeknight meal. I know you’ll love this easy and delicious way to enjoy the authentic taste of Jamaica!

Ingredients:

For the Jerk Marinade:

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
4 scallions, roughly chopped
2 Scotch bonnet peppers, seeded and roughly chopped (use gloves!)
4 cloves garlic, minced
1 inch ginger, peeled and roughly chopped
2 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/4 cup lime juice, freshly squeezed
1 tablespoon salt

For the Sliders:

12 slider buns, Hawaiian rolls work great
1 cup coleslaw mix
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional toppings: sliced red onion, sliced mango, avocado slices

Preparing the Jerk Marinade and Chicken:

First, let’s get that amazing jerk marinade going! In a food processor, combine the scallions, Scotch bonnet peppers (remember those gloves!), garlic, ginger, soy sauce, olive oil, apple cider vinegar, brown sugar, allspice, cinnamon, nutmeg, thyme, cloves, black pepper, cayenne pepper (if you’re feeling brave!), lime juice, and salt.
Pulse the mixture until it forms a smooth paste. You might need to scrape down the sides of the food processor a few times to ensure everything is evenly blended. The aroma at this point is just incredible!
Now, place the chicken pieces in a large bowl or a resealable plastic bag. Pour the jerk marinade over the chicken, making sure every piece is thoroughly coated. Massage the marinade into the chicken this is where the magic happens!
Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 8 hours for the best results.

Cooking the Jerk Chicken:

When you’re ready to cook the chicken, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook more evenly.
Preheat your grill to medium-high heat. If you don’t have a grill, you can also use a grill pan on your stovetop or even bake the chicken in the oven.
Lightly oil the grill grates to prevent the chicken from sticking.
Carefully place the marinated chicken pieces on the preheated grill. Be sure not to overcrowd the grill; you may need to cook the chicken in batches.
Grill the chicken for about 5-7 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. The chicken should have a nice char on the outside and be juicy on the inside.
If you’re using a grill pan on the stovetop, follow the same cooking instructions as above.
If you’re baking the chicken in the oven, preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until cooked through.
Once the chicken is cooked, remove it from the grill (or grill pan or oven) and let it rest for a few minutes before shredding. This will help the juices redistribute, resulting in more tender and flavorful chicken.
Using two forks, shred the chicken into bite-sized pieces.

Preparing the Coleslaw:

While the chicken is marinating or cooking, let’s whip up a quick and easy coleslaw. In a medium bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Stir well to combine all the ingredients. Taste and adjust the seasoning as needed. You might want to add a little more sugar for sweetness or a pinch more salt for flavor.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together. This will also help the coleslaw become more tender.

Assembling the Jerk Chicken Sliders:

Now for the fun part assembling the sliders! Lightly toast the slider buns, if desired. This will add a nice texture and prevent them from getting soggy.
Spread a generous spoonful of coleslaw on the bottom half of each slider bun.
Top the coleslaw with a heaping portion of shredded jerk chicken.
Add any optional toppings you like, such as sliced red onion, sliced mango, or avocado slices. These will add extra flavor and texture to the sliders.
Place the top half of the slider buns on top of the chicken.
Serve the jerk chicken sliders immediately and enjoy! These are best served warm, but they’re also delicious at room temperature.

Tips and Variations:

Spice Level: The Scotch bonnet peppers are what give jerk chicken its signature heat. If you’re sensitive to spice, you can reduce the amount of Scotch bonnet peppers or remove the seeds and membranes before chopping them. You can also substitute with a milder pepper like a jalapeño, but it won’t have the same authentic flavor.
Marinade Time: While 4 hours is the minimum marinating time, I highly recommend marinating the chicken overnight for the best flavor. The longer it marinates, the more the flavors will penetrate the chicken.
Grilling vs. Baking: Grilling the chicken will give it a smoky flavor that’s characteristic of jerk chicken. However, baking the chicken is a great option if you don’t have a grill or if the weather isn’t cooperating.
Coleslaw Variations: Feel free to customize the coleslaw to your liking. You can add shredded carrots, chopped celery, or even some pineapple chunks for a tropical twist.
Bun Options: Hawaiian rolls are a popular choice for sliders because they’re soft and slightly sweet. However, you can use any type of slider bun you prefer.
Serving Suggestions: Jerk chicken sliders are great on their own, but they also pair well with sides like sweet potato fries, plantain chips, or a simple green salad.
Make Ahead: You can make the jerk marinade and coleslaw ahead of time and store them in the refrigerator until you’re ready to cook the chicken. This will save you time on the day you’re serving the sliders.

Enjoy your delicious Jerk Chicken Sliders!

Conclusion:

So, there you have it! These Jerk Chicken Sliders are truly a flavor explosion waiting to happen. I’ve made them countless times, and they’re always a massive hit, whether it’s a casual weeknight dinner or a lively weekend barbecue. The combination of the sweet, spicy, and savory jerk marinade with the tender chicken and soft slider buns is simply irresistible. Trust me, once you take that first bite, you’ll understand why I’m so enthusiastic about this recipe. But what makes these sliders a must-try? It’s the perfect balance of flavors and the sheer versatility. The jerk marinade, with its blend of scotch bonnet peppers, allspice, thyme, and other aromatic spices, delivers a complex and unforgettable taste. It’s not just heat; it’s a symphony of flavors that dance on your palate. And the best part? You can easily adjust the spice level to your liking. If you’re not a fan of intense heat, simply reduce the amount of scotch bonnet pepper or remove the seeds before adding it to the marinade. Beyond the incredible flavor, these sliders are incredibly easy to make. The marinade comes together in minutes, and the chicken can be grilled, baked, or even pan-fried, depending on your preference and the weather. And let’s not forget the convenience of sliders! They’re the perfect size for snacking, appetizers, or a light meal. Plus, they’re always a crowd-pleaser, especially when served with a variety of toppings and sides. Speaking of serving suggestions, the possibilities are endless! I personally love topping these Jerk Chicken Sliders with a creamy coleslaw to add a cool and refreshing contrast to the spicy chicken. A slice of grilled pineapple also adds a touch of sweetness and tropical flair. For a more savory option, try adding some caramelized onions or a dollop of mango chutney. And don’t forget the sides! These sliders pair perfectly with sweet potato fries, corn on the cob, or a simple green salad. If you’re feeling adventurous, you can also experiment with different variations of this recipe. Try using different types of buns, such as brioche or pretzel rolls, for a unique twist. You can also substitute the chicken with pork or tofu for a vegetarian option. And if you’re looking for a spicier kick, try adding a dash of hot sauce to the marinade or topping the sliders with some pickled jalapeños. I’m confident that you’ll absolutely love these Jerk Chicken Sliders. They’re packed with flavor, easy to make, and incredibly versatile. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to experience a taste of the Caribbean! I’m so excited for you to try this recipe and I truly believe you’ll love it. Once you’ve had a chance to make these delicious sliders, I would absolutely love to hear about your experience! Did you make any modifications to the recipe? What toppings did you use? What sides did you serve with them? Share your photos and stories with me in the comments below. I can’t wait to see what you create! Happy cooking! Print