Jamaican Jerk Chicken Sliders
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.
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Jamaican Jerk Chicken Sliders
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.
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| Servings | Prep Time |
| 12-24servings | 20minutes |
| Cook Time | Passive Time |
| 30minutes | 1-24hours |
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Ingredients
- 4-6large chicken breasts, skinless
- 12-24 Kings Hawaiian Buns
- 6slices muenster cheese,halved
Jerk Marinade
- 1tablespoon ground allspice
- 1tablespoon dried thyme
- 1 1/2teaspoon cayenne pepper
- 1 1/2teaspoon ground sage
- 3/4teaspoon cinnamon
- 2tablespoons garlic powder
- 1/4 cup olive oil
- 1/4cup soy sauce
- 3/4cup white wine vinegar
- 1/2cup mandarine oranges, peeled and cut into slices
- 2tablespoons lime juice
- 1orange scotch bonnet pepper, seeded and choppedmake sure to wear gloves
- 3 green onions, chopped
- 1cup onions, chopped
Instructions
- 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 Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com