Jerk Chicken Sliders

These sliders fit right in at the height of summer: grilled and pulled jerk chicken thighs, cilantro mayo, and topped with bread & butter jalapeños.  

yields 6 sliders

Cilantro Mayo:

  • 1/2 C canola oil
  • 1/3 C cilantro chopped
  • 1/4 C mayo

Combine oil and cilantro in a high speed blender, purée until smooth.  Combine 4 t of herb oil with 1/4 C of mayo; reserve herb oil in fridge for another use.  Season to taste.

Jerk Chicken: 

Completely coat both thighs in jerk marinade; marinate in fridge for 24 hours.  After 24 hours, remove chicken from fridge, and discard marinade.  Preheat grill (or grill pan) to medium-high heat and oil grates (or pan).  Cook chicken thighs for about 5 minutes on each side, until internal temperature reaches 155°F- chicken will reach 165°F when rested.  Once chicken has cooled, pull meat and set aside.

Plating:

Melt butter in cast iron pan at medium heat; toast all brioche buns.  Spread cilantro mayo on each bottom bun, add some jerk chicken (each thigh should be enough for 3 sliders) and a few bread & butter jalapeños; cap with top brioche bun.  Pick each slider with a bamboo skewer, and plate in threes.

Pairing:

beer: Kölsch.  This German-style is light-bodied and dry, with a touch of hop.  The touch of bitterness amplifies the heat in the jerk, while the light malt and carbonation cleanse the palate.  Some beers to look for: Gaffel Kölsch, Reissdorf Kölsch.

cocktail: Kiwi Colada or Pineapple Pixie