Description
Spicy and flavorful Jerk Chicken Sliders with a tangy coleslaw, perfect for a party or a quick weeknight meal.
Ingredients
Scale
- 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
- 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
Instructions
- 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.
- 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.
- Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight.
- When you’re ready to cook the chicken, remove it from the refrigerator and let it sit at room temperature for about 30 minutes.
- 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.
- 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.
- Using two forks, shred the chicken into bite-sized pieces.
- 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.
- Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
- Lightly toast the slider buns, if desired.
- 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.
- Place the top half of the slider buns on top of the chicken.
- Serve the jerk chicken sliders immediately and enjoy!
Notes
- Spice Level: Adjust the amount of Scotch bonnet peppers to your preference. Remove seeds and membranes for less heat.
- Marinade Time: Marinate chicken overnight for best flavor.
- Grilling vs. Baking: Grilling gives a smoky flavor, but baking is a good alternative.
- Coleslaw Variations: Customize the coleslaw with shredded carrots, chopped celery, or pineapple chunks.
- Bun Options: Hawaiian rolls are great, but use any slider bun you like.
- Serving Suggestions: Serve with sweet potato fries, plantain chips, or a green salad.
- Make Ahead: Jerk marinade and coleslaw can be made ahead of time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes