Shredded Jerk Chicken Burger

Shredded Jerk Chicken Burger

Love a good burger? This shredded chicken burger is packed full of flavours of the Caribbean with a special addition of a homemade scotch bonnet chilli jam!

  • 4 Bone-in and skin on chicken thighs
  • 2 tsps Jerk spice mix by Spice Kitchen UK
  • 4 Scotch bonnet chilli peppers
  • 1 Red onion
  • 6 Garlic cloves, peeled
  • 4 Spring onions
  • 3 tbsps Soy Sauce
  • 6 tbsps Apple cider vinegar
  • 2 tbsps Olive oil
  • 3 tbsps Soft brown sugar
  • Juice from half a lime
  • 1 tsp Ground all spice
  • 1 tsp Cinnamon
  • 1 tbsp Dried thyme
  • Salt & Pepper to taste
Scotch bonnet chilli jam
  • 2 Scotch bonnet chillies
  • 2 Red peppers
  • 8 Cherry tomatoes
  • 400 g Caster sugar
  • 300 ml Apple cider vinegar


  1. Pat the chicken dry. Using a sharp knife, carefully slash the chicken three times over the skin so the marinade absorbs in to the chicken flesh
  2. Blend all of the marinade ingredients in a food processor.
  3. Add the chicken in to a large bowl and cover with the marinade. Mix the chicken well (avoid using your hands!) and leave to marinade for at least 3 hours, preferably overnight.
  4. Once ready to cook - if you have access to a grill machine, grill the chicken for 4 minutes until the skin is charred. Finish off cooking in the oven at 180 degrees Celsius for 15 - 17 minutes until cooked. If you do not have access to a free-standing grill machine, place the chicken thighs on to a baking tray and cook in the oven for 15 - 17 minutes. Then, transfer the baking tray under a hot grill for 2 - 3 minutes for a charred effect.
  5. Remove the chicken and place on a chopping board. Using 2 forks, shred the chicken well and mix well in to the released juices and marinade to soak up additional flavour.
  6. Fill brioche buns with lime mayonnaise, shredded chicken, grilled/charred pineapple, a simple slaw made from lime juice, red cabbage, red onion and salt and the chilli jam.
  1. For the chilli jam:
  2. Remove the seeds, stalk and any white membrane from the peppers and chillies and roughly chop.
  3. Add to a food processor and pulse until finely chopped. Heat the sugar and vinegar gently in a pan until the sugar dissolves. Add the pepper mix and boil for 15 - 20 minutes. The mixture should have reduced by 1/3 and will be thick and sticky. Take the jam off the heat, then pour into a bowl or if you want to keep, add to sterilised jars and leave to cool before adding the lids.

WOW @sanjcooks knows what he's doing- just wow!

Leave a comment

Please note, comments need to be approved before they are published.