Jamaican Jerk Chicken Sliders

In Food Around The World, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

Authentic Jamaican Jerk Chicken Sliders are easy to make and bring the flavors of Jamaica to your table. A delicious menu change-up perfect for gatherings, picnics, potlucks, or dinner tonight.

We hosted our son’s graduation party this summer.  After attending what seems like a dozen different grad parties over the course of June and July, Jean-Marc wanted to do something a little more unique for his party, so we created a Jamaican Island theme including tropical-style food.  The big hit of the day was these Jamaican Jerk Chicken Sliders.

A few years ago, I learned to make authentic Jamaican Jerk Chicken on the beaches of Jamaica. The resident chef of the resort taught a cooking class that included Jerk Chicken; a dish that represents the taste and flavor of this beautiful island country.

I used the same ingredients and techniques for making the chicken for these sliders but used my Instant Pot for cooking them to perfection in only minutes. If you don’t have an Instant Pot, you can bake your chicken with the sauce the in the oven until tender.

If you are feeding a crowd like I was, you will be happy to know it only takes a few chicken breasts to make a lot of Jerk Chicken Sliders. I used six large chicken breasts to make about 40 sandwiches. You can adjust the servings depending on the amount of the chicken used in each slider.  Use 1 to 2 medium to small chicken breasts to make 6 to 12 sliders and reduce the amount of Jerk marinade.

Finally, if you are hosting a gathering or just need to save time preparing your food, make the jerk chicken the day before, refrigerate, and reheat just before assembling the sliders.  Quick, easy, and delicious!

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Print Recipe
Jamaican Jerk Chicken Sliders Yum
Authentic Jamaican Jerk Chicken Sliders is easy to make and brings the flavors of Jamaica to your table.  A delicious idea for gatherings, picnics, potlucks, or dinner tonight. 
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1-24 hours
Servings
servings
Ingredients
Jerk Marinade
Slider topping
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1-24 hours
Servings
servings
Ingredients
Jerk Marinade
Slider topping
Instructions
  1. Prepare your ingredients before you begin to prepare the meat.
  2. Rinse and score the chicken so the marinade soaks into the meat.
  3. In a large bowl, combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt garlic, and sugar. Slowly whisk in the oil, soy sauce, vinegar, orange juice, and lime juice until all ingredients are blended. Add the scotch bonnet pepper and onions. Mix well. (Be careful handling the peppers - use gloves) Add the chicken breast. Using a spoon or gloved hands, coat the chicken with sauce. Cover the bowl and transfer to the refrigerator. Marinate overnight or a minimum of 1 hour.
  4. Place the chicken and sauce into the instant pot. Close pot, set valve to sealing, select the manual or pressure cook button, select high-pressure and set the timer to 5 mins.
  5. Let the steam release naturally for about 8 to 10 minutes for thicker chicken breasts before quick releasing the steam.
  6. Remove the breasts from the pot and shred the meat using two forks or shred the breasts in a standing mixer using the wide paddle attachment. Reserve the sauce to pour a little over the shredded meat or as a dipping sauce for the sliders.
  7. Preheat the oven to 350° F. Cut buns in half, placing the bottom into a baking pan.
  8. In a medium bowl, whisk together dijon mustard, melted butter, onion powder and worcestershire sauce.
  9. Top the buns with the shredded Jerk Chicken meat. Add a half slice of muenster cheese and cover with the bun tops.
  10. Pour sauce over the rolls, allowing juice to fall to the bottom of the pan. Cover with foil and let sit for 10 minutes.
  11. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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