Recipe courtesy of Braizen
Show: Eat St.
Jerk Chicken Sliders with Pineapple Cilantro Slaw
10 hr 45 min
45 min
6 servings
10 hr 45 min
45 min
6 servings


Jerk Marinated Chicken:
  • 1/2 cup cider vinegar
  • 2 scotch bonnet chiles or habaneros, seeds left in and roughly chopped 
  • 1 red onion, roughly chopped 
  • 4 green onion tops, chopped 
  • 2 tablespoons blackstrap molasses 
  • 2 tablespoons olive oil 
  • 4 teaspoons ground allspice 
  • 4 teaspoons ground cinnamon 
  • 4 teaspoons ground nutmeg 
  • 4 teaspoons ground ginger 
  • 1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves, chopped 
  • 2 teaspoons salt 
  • 2 teaspoons freshly ground black pepper 
  • 3 pounds boneless skinless chicken leg and/or thigh meat
Pineapple Cilantro Slaw:
  • 1/2 head Napa or Chinese cabbage, thinly sliced
  • 1 bunch cilantro, chopped 
  • 1 red onion, thinly sliced 
  • 1 cup diced pineapple
  • 1 cup julienned carrot 
  • 4 tablespoons rice wine vinegar 
  • 1 teaspoon sugar 
  • Salt and freshly ground black pepper
  • 12 slider buns 


Marinate the chicken: Blend together the vinegar, chiles, red and green onion, molasses, olive oil, allspice, cinnamon, nutmeg, ginger thyme, salt, and black pepper in a food processor until smooth. Coat the chicken with the marinade and store covered in refrigerator at least 8 hours and up to 3 days. The marinade can be made up to 2 weeks ahead and stored in refrigerator.

Make the pineapple cilantro slaw: Mix together the cabbage, cilantro, red onion, pineapple, carrot, vinegar, and sugar in a bowl. Add salt and pepper to taste and allow the mixture to marinate 3 hours in the refrigerator.

Heat a grill to medium-high heat. Cook the chicken until fully cooked, about 5 minutes per side. Dice the meat and divide it among the buns. Top the sliders with the pineapple cilantro slaw or serve it as a side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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