Jerk Chicken Slider
Prep: 20 min.
Cook: 35 min.
Serves: 12
- Jerk Marinade :
- .5 oz/ 10 g all spice
- 3 quart/ 3 L water
- 5 oz/ 150 g onions
- 2 oz/ 50 g garlic
- pinch/ 5 g nutmeg
- pinch/ 5 g clove
- 7 fl oz/ 200 ml soy sauce
- 1 oz/ 30 g salt
- Jerk Sauce :
- 7 oz/ 200 g scallions
- .5 oz/ 20 g ginger
- 1.5 oz/ 37.5 g brown sugar
- 3 fl oz/ 75 ml soy sauce
- 1 oz/ 20 g garlic
- pinch/ 2.5 g nutmeg
- .5 oz/ 10 g Scotch Bonnet
- 8 fl oz/ 250 ml water
- 3 oz/ 75 g onion
- pinch/ 1.5 g cinnamon
- .5 fl oz/ 15 ml browning
- pinch pepper
- pinch of salt
- Chicken :
- 20 oz/ 500 g chicken thighs
- jerk marinade reserve 3 fl oz/ 100 ml for the jerk mayo
- 10.5 oz/ 300 g flour, 5 g garlic powder, 5 g onion powder, 1 g salt and pepper, 2 g paprika and 1 g allspice seasoned flour
- Scallion Slaw :
- 63.5 oz/ 1800 g shredded cabbage
- pinch/ 3 g salt
- 7 fl oz/ 200 ml mayo
- 1 oz/ 30 g shredded carrots
- sprinkle/ 5 g scallions, thinly sliced
- 1 fl oz/ 40 ml honey
- Jerk Mayo :
- 3 fl oz/ 100 ml jerk marinade
- 24 fl oz/ 700 ml garlic aioli
- Slider Assembly :
- 1 package 12 KING’S HAWAIIAN Original Sweet Rolls
- sprinkle/ 4 g scallion, for garnish