Shredded Jerk Chicken Burger

March 11, 2021

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!

Also in Recipes

Edible Flower Ice Cubes 
Edible Flower Ice Cubes 

October 13, 2021

Up your beverage game this autumn by gathering in any remaining flowers from your garden and making the most beautiful ice cubes ever. 

Continue Reading

How To Make The Perfect Pumpkin Spice Latte!
How To Make The Perfect Pumpkin Spice Latte!

October 05, 2021

Continue Reading

Easy Masala Chai
Easy Masala Chai

October 01, 2021

Behold the dreamy chai. Warming, creamy, packed with natural sweetness and of course, perfectly spiced!

In India, brewing Chai is considered an art form! But here at Spice Kitchen, we are on a mission to make sure the experience of a perfect Chai Masala is accessible to everyone.

So, here’s how to make the perfect Masala Chai. You can thank us later!

Continue Reading