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Jerk spiced chicken in a bun
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Total Time:
15 minutes
Indulge in a flavorful Jamaican-inspired chicken burger for a delicious twist on the classic beef option.
Ingredients:
  • 1 fresh Scotch bonnet or red chilli
  • 1 x 150 g skinless chicken breast
  • 1 heaped teaspoon jerk seasoning, plus extra for sprinkling
  • olive oil
  • 1 x 220 g tin of pineapple rings in juice
  • red wine vinegar
  • 1 carrot
  • ¼ of a white cabbage (150g)
  • 2 heaped tablespoons natural yoghurt
  • 2 large soft buns
Instructions:
  • Prepare the Scotch bonnet chilli by halving, deseeding, and finely slicing it. Place the slices in a sieve and rinse under cold water to slightly reduce the heat. Heat a griddle or large non-stick frying pan on high. Cut the chicken breast in half horizontally, creating two thin pieces. Score the chicken a few times with a knife to enhance flavor absorption. Coat the chicken pieces with jerk seasoning and 1 tablespoon of olive oil. Cook the chicken in the hot pan for 5 minutes, flipping halfway through. Grill the pineapple rings on the side, saving the juice. Combine the pineapple juice and chilli in a bowl with a pinch of sea salt and 1 tablespoon of red wine vinegar. Grate the carrot and cabbage, mix with yogurt, a splash of chilli liquor, and season to prepare the slaw. Arrange the cooked chicken and pineapple on one side of the pan. Quickly toast the buns. Cut the chicken in half, then assemble the sandwiches with slaw, pineapple, pickled chilli, and a sprinkle of jerk seasoning. Enjoy your delicious meal!

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