Recipe courtesy of Braizen

Jerk Chicken Sliders with Pineapple Cilantro Slaw

  • Level: Easy
  • Total: 10 hr 45 min (includes marinating)
  • Active: 45 min
  • Yield: 6 servings
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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 


  1. 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.
  2. 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.
  3. 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.