Difficulty Hard
Cook Time 1 hr+
Heat Hot 🔥🔥
Components 7 components
This authentic Caribbean classic features chicken marinated in a bold jerk spice mixture of allspice, thyme, and Scotch bonnet heat. Crispy fried chicken is smothered in spiced jerk mayo, then piled high with a tropical Caribbean mango slaw loaded with fresh mango, pineapple, cilantro, and red cabbage. A mango habanero bacon jam brings sweet-fiery island heat on the bottom bun alongside a jerk-spiced goat cheese spread. Pickled red onions and candied jalapeños finish the journey with brightness and sweet heat.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon fresh lime juice1/4 cup all-purpose flour1/4 cup potato starch1 teaspoon chicken bouillon powder1/2 teaspoon ground allspice1/4 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon black pepper2 cups beef tallow or lard for fryingJerk Marinade 1 tablespoon fresh thyme leaves1 tablespoon ground allspice1/2 pepper Scotch bonnet pepper, seeds removed2 scallions, chopped2 cloves garlic, minced1 tablespoon fresh ginger, grated2 tablespoons low-sodium soy sauce1 tablespoon brown sugar2 tablespoons fresh lime juice1 tablespoon olive oil1/4 teaspoon black pepper1/2 teaspoon saltJerk Mayo 1/3 cup mayonnaise1 tablespoon jerk paste or sauce1 teaspoon fresh lime juiceCaribbean Mango Slaw 1/4 cup shredded green cabbage2 tablespoons shredded red cabbage2 tablespoons fresh mango, diced2 tablespoons fresh pineapple, diced1 tablespoon red onion, thinly sliced2 tablespoons fresh cilantro, chopped1 tablespoon fresh lime juice1 teaspoon olive oil1/2 teaspoon honeypinch saltpinch black pepperMango Habanero Bacon Jam 2 slices thick-cut bacon, finely diced1/4 cup fresh mango, finely diced1/2 habanero pepper, seeded and finely minced2 tablespoons onion, finely diced1 clove garlic, minced1 tablespoon brown sugar1 teaspoon apple cider vinegar1/8 teaspoon ground allspicepinch saltJerk-Spiced Goat Cheese Spread 1 tablespoon cream cheese, softened1 tablespoon fresh goat cheese1/2 teaspoon jerk seasoning1/4 teaspoon fresh lime juice1/4 teaspoon garlic powderpinch salt1 tbsp crushed pork rinds (chicharrones)Candied Jalapeños 1 jalapeños, sliced into rings2 tablespoons sugar1 tablespoon apple cider vinegar1 tablespoon waterToppings & Assembly as needed 1 yellow potato bun or brioche bunas needed 1 tbsp unsalted butter, softenedas needed Mango habanero bacon jamas needed Jerk-spiced goat cheese spreadas needed Jerk mayoas needed Caribbean mango slawas needed Pickled red onionsas needed Candied jalapeñosDirections 1 Combine fresh thyme leaves, ground allspice, Scotch bonnet pepper (seeds removed), chopped scallions, minced garlic, grated ginger, low-sodium soy sauce, brown sugar, fresh lime juice, olive oil, black pepper, and salt in a food processor. 2 Pulse until it reaches a chunky paste consistency. 3 Rub all over the chicken breast, covering completely. 4 Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated. 5 Pat marinated chicken breast dry with paper towels. 6 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 7 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, ground allspice, dried thyme, salt, and black pepper. 8 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 9 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 10 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 11 Drain on paper towels. 12 Whisk together mayonnaise, jerk paste or sauce, and fresh lime juice in a small bowl. 13 Taste and adjust seasoning as needed. 14 In a medium bowl, toss shredded green and red cabbage, diced fresh mango, diced fresh pineapple, sliced red onion, and chopped cilantro together. 15 In a small bowl, whisk fresh lime juice, olive oil, honey, salt, and black pepper. 16 Pour dressing over the slaw and toss to coat. 17 Refrigerate until ready to use. 18 In a small skillet, cook diced bacon over medium heat for 3-4 minutes until it begins to crisp and render fat. 19 Add diced onion, minced garlic, and minced habanero, cooking for 2 minutes until softened. 20 Add diced fresh mango, brown sugar, apple cider vinegar, and ground allspice. 21 Reduce heat to medium-low and cook, stirring occasionally, for 10-12 minutes until the mango breaks down and the mixture becomes thick and jammy. 22 Season with salt. Remove from heat and let cool slightly. 23 In a small bowl, combine softened cream cheese and fresh goat cheese. Mix until smooth. 24 Fold in jerk seasoning, fresh lime juice, garlic powder, and salt until well combined. 25 In a small saucepan, combine sugar, apple cider vinegar, and water over medium heat. 26 Stir until the sugar dissolves and the mixture comes to a simmer. 27 Add sliced jalapeño rings and cook for 5-7 minutes, stirring occasionally. 28 The liquid should become thick and syrupy and the jalapeños should be glossy. 29 Remove from heat and let cool. 30 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 31 Spread the jerk-spiced goat cheese spread on the bottom bun. 32 Spoon mango habanero bacon jam on top. 33 Place the jerk mayo-coated chicken on the jam. 34 Pile the Caribbean mango slaw on the chicken. 35 Top with pickled red onions and candied jalapeños. 36 Cap with the toasted top bun. 37 Serve immediately while the chicken is hot.
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