I needed a flavor shock in my life. When I think of flavor explosions, I think of Jamaican food. So, today, we’re making Jerk Chicken Sliders with a sweet, tangy pineapple slaw! I love it! The perfect blend of comparable herbs and spices is just delightful! Jamaicans know flavor!! Of course, I had to make this Coop style. 
You know, I’ll use any excuse to eat pineapples! But, coleslaw gets a bad rep. I’m trying to change that with this slaw.
Watch me make this….
Love,
B. Coop
Jerk Chicken Sliders
2016-09-20 15:36:10
Serves 8
Prep Time
12 hr
Total Time
14 hr
Jerk Chicken
- 2 tablespoons olive oil
- 1/2 red onion
- 3 scallions or green onions
- 1 teaspoon of ginger
- 2 teaspoons fresh thyme
- 3 garlic cloves
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of cumin
- 2 teaspoons allspice
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1/3 cup of orange juice or mango, peach, and orange juice
- Juice from 2 limes
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons of scotch bonnet pepper sauce or 3 scotch bonnet or habanaro peppers
- 4-5 boneless, skinless chicken thighs
- slider rolls
Pineapple Slaw
- 1 package of coleslaw mix
- 1/3 cup of coleslaw dressing
- 3 tablespoons of pineapple juice
- 1/2 cup of diced pineapples
- Pinch of salt
Instructions
- Place all ingredients except chicken and bread in a food processor or blender
- Blend well
- Pour over chicken in a plastic bag or container.
- Marinate for at least 12 hrs.
- Pour chicken and remaining marinate into a pan
- Bake on 375 for about 35-40 mins or until juices run clear.
- Remove and allow chicken to rest
- Slice and serve on buns with slaw
Pineapple Slaw
- Add pineapples to the coleslaw mix
- Mix pineapple juice with dressing and pour over coleslaw mix
- Add a pinch of salt
- Toss well to combine
- Refrigerate for at least 1 hour
- Enjoy!
Coop Can Cook https://coopcancook.com/