Jerk Chicken Burger
How to make the best Jerk Chicken Burger. Our Jamaican Burger recipe features Jerk mayo, fried plantain, grilled pineapple and lettuce.
Servings: 2
Calories: 1273kcal
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- French knife
- Skillet
- baking sheet
- whisk
Ingredients
- 4 Boneless Skinless Chicken Thighs
- 4 tbsp Olive Oil
- 1 Plantain
- 2 Brioche Buns
- 4 Baby Gem Lettuce Leaves
- 2 Pineapple Slices grilled
Marinade
- 1 Red Chili deseeded and sliced
- 1 Garlic Clove
- 1/4 tsp Allspice
- 1 inch Fresh Ginger minced
- 1 tbsp Honey
Jerk Mayonnaise
- 4 tbsp Mayonnaise
- 1 tsp Jerk Seasoning Sauce
- 2 Scallions thinly sliced
- 1/2 Lime juiced
Instructions
- For the marinade, blend ingredients in food processor or small blender until it forms a paste. Pour 1 tablespoon of olive oil over the chicken thighs, then cover with the marinade. Let chicken rest in the fridge for at least an hour.
- Preheat oven to 400 F.
- Add 1 tablespoon of oil to a oven-safe skillet and place the chicken thighs in the pan. Cook for 1 minute on each side, then place the pan in the oven for 7 minutes.
- Peel and slice the plantain into thick coins and heat a pan with 2 tablespoons of oil. Add the plantain and cook for 3 minutes on each side, until golden brown.
- While the chicken and plantain are cooking, make the jerk mayonnaise by mixing the ingredients in a small bowl.
- Slice the buns in half and toast them in a dry frying pan or under a broiler.
- Dollop the jerk mayo on the top and bottom of the buns, then lay the plantain on the bottom. Top with a slice of barbecued pineapple. Chop the chicken thighs into strips and place over the pineapple. Cover with crunchy lettuce and serve as a sandwich.
Nutrition
Calories: 1273kcal | Carbohydrates: 96.9g | Protein: 47.7g | Fat: 79.5g | Saturated Fat: 19.6g | Cholesterol: 213mg | Sodium: 731mg | Potassium: 603mg | Fiber: 3.4g | Sugar: 39.6g | Calcium: 124mg | Iron: 6mg