The term ‘jerk’ actually refers to the way in which meat is seasoned, smoked and grilled until tender – similar to American barbecue. It has however, become synonymous with its spice blend, which is dominated by allspice and chillies
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 766 |
| Fat | 18.1g |
| Saturates | 3g |
| Protein | 49.6g |
| Carbs | 100g |
| Sugars | 8.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the spice mix, place all the ingredients in a spice grinder and grind until fine. Set aside.
Preheat the oven to 180°C, gas mark 4.
Place the chicken breasts between two sheets of cling film and flatten them using a frying pan.
Place the flour and water in a bowl and mix to form a paste. Place the breadcrumbs in another bowl.
Season the chicken with the jerk spice mix then dip into the flour paste followed by the breadcrumbs. Place on a baking sheet. Roast the chicken pieces for 20 minutes or until golden and crispy. Remove from the oven and sprinkle with more jerk seasoning.
To make the slaw, place the coleslaw in a bowl. Slice the pineapple into thin strips. Chop the coriander. Add both to the slaw and mix.
Slice the burger buns. Spread the mayonnaise on the bottom halves of the buns then top with the chicken and slaw. Replace the tops of the buns and serve immediately.
