Jerk Chicken Sliders Recipe

Make the marinade

In a food processor or blender combine green onions, thyme leaves, garlic, ginger, scotch bonnet (stem removed; seed optional depending on heat tolerance), soy sauce, brown sugar, allspice, cinnamon, nutmeg and 1 tablespoon oil. Process until a coarse paste forms, scraping down sides as needed. If paste is too thick add 1–2 teaspoons water to help blend.

Taste carefully (use caution with hot pepper). Adjust balance — add a pinch more sugar if too sharp, a squeeze of lime if it needs brightness, or a pinch more salt.

Prepare and marinate chicken

Trim excess fat from chicken thighs and pat dry. Place chicken in a bowl or resealable bag. Add the jerk paste, lime juice, 2 tablespoons vegetable oil, 1 teaspoon salt and 1 teaspoon black pepper. Massage the marinade into the chicken so each piece is well coated. Refrigerate at least 1 hour and up to overnight for best flavor (minimum 30 minutes if short on time).

Cook the chicken

Preheat oven to 400°F (200°C) or preheat a grill to medium-high. For oven method: place marinated thighs on a rimmed baking sheet lined with foil and bake 18–22 minutes until internal temperature reaches 165°F (74°C) and edges are caramelized; broil 1–2 minutes at the end to deepen char if desired. For grill method: cook thighs 4–6 minutes per side until cooked through and slightly charred. Let rest 5 minutes, then slice or chop into slider-sized pieces (small strips or bite-sized chunks).

Make quick slaw mayo

In a bowl combine 0.5 cup mayonnaise, lime zest, a pinch of salt and the shredded cabbage/carrot slaw (about 2 cups). Toss until slaw is evenly coated. This will add cooling crunch for the spicy chicken.

Toast buns

Brush the insides of the 12 slider buns with melted butter. Heat a skillet or griddle over medium heat and toast buns cut-side down until golden, about 1–2 minutes.

Assemble sliders

Spread about 1 teaspoon mango chutney on the bottom of each bun. Place a portion of sliced/chopped jerk chicken (about 1.5–2 ounces cooked chicken) on top. Add a small spoonful (about 1 tablespoon) of the mayo-dressed slaw, a few cilantro leaves and a little extra mango chutney if desired. Top with the bun tops and secure with a toothpick if needed.

If using pickled red onion or extra lime wedges, add as garnish or serve alongside.