Recipe summary

Mary Rocto's Jerk Chicken Buns seem to be magical - every time you set them out on a table, they disappear!

Recipe courtesy of Food Network Canada

Marinade time: 24 hours

Rising time: 3 hours, 15 min.

Prep time: 90 min.

Cook time: 2 hours, 30 min.

Bake time: 1 hour, 30 min. (3 batches, 30 min. each)

>***This original recipe was tested and modified to make it suitable for use in a home kitchen.

Preparation time:
Cooking time:
Yield: 30

Ingredients

Jerk Spice Rub

• 3 tablespoons (45 ml) granulated sugar
• 3 tablespoons (45 ml) garlic powder
• 3 tablespoons (45 ml) onion powder
• 2 tablespoons (25 ml) kosher salt
• 1 1/2 tablespoons cayenne pepper
• 4 teaspoons (20 ml) allspice
• 1 tablespoon (15 ml) ground thyme
• 2 teaspoons (10 ml) freshly ground black pepper
• 2 teaspoons (10 ml) ground coriander
• 2 teaspoons (10 ml) cinnamon
• 1 1/2 teaspoons (7 ml) ground cloves
• 1 teaspoon (5 ml) ground ginger

BBQ Jerk Sauce

• 2 tablespoons (25 ml) olive oil
• 1 cup (250 ml) white onion, minced
• 2 tablespoons (25 ml) garlic, minced
• 2 tablespoons (25 ml) ginger root, minced
• 2 tablespoons (25 ml) paprika
• 1 tablespoon (15 ml) ground cumin
• 1 tablespoon (15 ml) ancho chili powder
• 2 teaspoons (10 ml) ground thyme
• 2 teaspoons (10 ml) cayenne pepper
• 1 teaspoon (5 ml) allspice
• 1 teaspoon (5 ml) cinnamon
• 2 cups (500 ml) canned crushed tomatoes
• 1/3 cup (75 ml) molasses
• 1/3 cup (75 ml) white vinegar
• 1/4 cup (50 ml) packed brown sugar
• 1 tablespoon (15 ml) tomato paste
• 2 teaspoons (10 ml) salt

Spicy Lime Mayonnaise

• 1/2 cup (125 ml) mayonnaise
• 2 teaspoons (10 ml) fresh lime juice
• 1 teaspoon (5 ml) garlic, finely minced
• 1 tablespoon (15 ml) Sriracha hot sauce
• 1/2 teaspoon (2 ml) fine sea salt

BBQ Jerk Chicken Buns

• 12 skinless bone-in chicken thighs
• 1/4 cup (50 ml) Jerk Spice Rub recipe
• 1/4 cup (50 ml) olive oil
• 3 tablespoons (45 ml) fresh lime juice
• 1/4 cup (50 ml) white vinegar
• 1/3 cup BBQ Jerk Sauce recipe
• 1 cup (250 ml) sweet green pepper, finely diced
• 1 egg, beaten

Bun Dough

• 3 tablespoons (45 ml) active dry yeast
• 1 cup tepid whole milk
• 6 1/2 cups (1.625 L) all-purpose flour
• 1 cup (250 ml) granulated sugar
• 1 cup (250 ml) unsalted butter, at room temperature
• 2 tablespoons (25 ml) fine sea salt
• 6 eggs