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.
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
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 @culinarybutterfly on Pinterest.
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 1-24 hours |
| Servings |
servings
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- 4-6 large chicken breasts, skinless
- 12-24 Kings Hawaiian Buns
- 6 slices muenster cheese,halved
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon ground sage
- 3/4 teaspoon cinnamon
- 2 tablespoons garlic powder
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3/4 cup white wine vinegar
- 1/2 cup mandarine oranges, peeled and cut into slices
- 2 tablespoons lime juice
- 1 orange scotch bonnet pepper, seeded and chopped make sure to wear gloves
- 3 green onions, chopped
- 1 cup onions, chopped
Ingredients
Jerk Marinade
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- Prepare your ingredients before you begin to prepare the meat.
- Rinse and score the chicken so the marinade soaks into the meat.
- 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.
- 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.
- Let the steam release naturally for about 8 to 10 minutes for thicker chicken breasts before quick releasing the steam.
- 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.
- Preheat the oven to 350° F. Cut buns in half, placing the bottom into a baking pan.
- In a medium bowl, whisk together dijon mustard, melted butter, onion powder and worcestershire sauce.
- Top the buns with the shredded Jerk Chicken meat. Add a half slice of muenster cheese and cover with the bun tops.
- Pour sauce over the rolls, allowing juice to fall to the bottom of the pan. Cover with foil and let sit for 10 minutes.
- 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 by Lisa Soldo-Johnson for www.culinarybutterfly.com