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Directions for: Jerk Chicken Buns

Ingredients

Jerk Spice Rub

3 Tbsp (45 ml) granulated sugar

3 Tbsp (45 ml) garlic powder

3 Tbsp (45 ml) onion powder

2 Tbsp (25 ml) kosher salt

1 ½ Tbsp cayenne pepper

4 tsp (20 ml) allspice

1 Tbsp (15 ml) ground thyme

2 tsp (10 ml) freshly ground black pepper

2 tsp (10 ml) ground coriander

2 tsp (10 ml) cinnamon

1 ½ tsp (7 ml) ground cloves

1 tsp (5 ml) ground ginger

BBQ Jerk Sauce

2 Tbsp (25 ml) olive oil

1 cup (250 ml) white onion, minced

2 Tbsp (25 ml) garlic, minced

2 Tbsp (25 ml) ginger root, minced

2 Tbsp (25 ml) paprika

1 Tbsp (15 ml) ground cumin

1 Tbsp (15 ml) ancho chili powder

2 tsp (10 ml) ground thyme

2 tsp (10 ml) cayenne pepper

1 tsp (5 ml) allspice

1 tsp (5 ml) cinnamon

2 cup (500 ml) canned crushed tomatoes

⅓ cup (75 ml) molasses

⅓ cup (75 ml) white vinegar

¼ cup (50 ml) packed brown sugar

1 Tbsp (15 ml) tomato paste

2 tsp (10 ml) salt

Spicy Lime Mayonnaise

½ cup (125 ml) mayonnaise

2 tsp (10 ml) fresh lime juice

1 tsp (5 ml) garlic, finely minced

1 Tbsp (15 ml) Sriracha hot sauce

½ tsp (2 ml) fine sea salt

BBQ Jerk Chicken Buns

12 skinless bone-in chicken thighs

¼ cup (50 ml) Jerk Spice Rub recipe

¼ cup (50 ml) olive oil

3 Tbsp (45 ml) fresh lime juice

¼ cup (50 ml) white vinegar

⅓ cup BBQ Jerk Sauce recipe

1 cup (250 ml) sweet green pepper, finely diced

1 egg, beaten

Bun Dough

3 Tbsp (45 ml) active dry yeast

1 cup tepid whole milk

6 ½ cup (1.625 L) all-purpose flour

1 cup (250 ml) granulated sugar

1 cup (250 ml) unsalted butter, at room temperature

2 Tbsp (25 ml) fine sea salt

6 eggs

Directions

Jerk Spice Rub

1. For jerk spice rub: In small bowl, stir together sugar, garlic powder, onion powder, salt, cayenne, allspice, thyme, pepper, coriander, cinnamon, cloves and ginger. Transfer to airtight container; store in a dark place up to 3 months.

BBQ Jerk Sauce

1. Make BBQ jerk sauce: In medium saucepan, heat oil over medium heat; cook onion, garlic and ginger for 8 to 10 minutes, stirring frequently, or until onions are soft and translucent. Add paprika, cumin, chili powder, thyme, cayenne, allspice and cinnamon; cook, stirring, for another 1 to 2 minutes. Add ½ cup (125 ml) water, tomatoes, molasses, vinegar, brown sugar, tomato paste and salt. Bring to a simmer, stirring occasionally. Cook for 20 minutes. Remove from heat; let cool. Once cooled, cover with plastic wrap and refrigerate until needed.

Spicy Lime Mayonnaise

1. For spicy lime mayonnaise: In small bowl, whisk together mayonnaise, lime juice, garlic, sriracha sauce and salt until combined. Cover with plastic wrap and refrigerate until needed.

BBQ Jerk Chicken Buns

1. Start BBQ jerk chicken buns: In large bowl, combine chicken thighs, jerk spice rub, oil, lime juice and vinegar. Using hands, massage mixture into chicken. Cover with plastic wrap; marinate in refrigerator for 24 hours.

2. The next day, make bun dough: In bowl of stand mixer, stir together yeast, milk and ½ cup (125 ml) of the flour. Cover with plastic wrap; let stand 45 minutes. Add remaining 6 cups (1.5 L) flour, sugar, butter, salt and eggs. Using dough hook attachment, blend dough on medium-low speed for 10 to 12 minutes or until smooth and elastic. (You may need to turn machine off and scrape dough down dough hook several times.) Cover with plastic wrap and a clean tea towel; set in a warm place for about 2 hours or until doubled in size. Using your fists, punch dough down. Cover again and let rise for another 30 minutes.

3. Preheat oven to 275ºF (140ºC). Remove chicken from refrigerator; arrange on rimmed baking sheet lined with parchment paper. Bake in centre of oven for 2 hours or until cooked through. Let cool. Once cooled, pull chicken from bones. Using fingers, shred chicken; place in bowl. Add BBQ jerk sauce; stir until combined.

Bun Dough

1. Preheat oven to 350ºF (180ºC). Line three baking sheets with parchment paper. On lightly floured work surface, divide bun dough into 30 equal pieces. Using hands, roll into small balls, dusting with flour as needed to prevent sticking. Working with one bun at a time on lightly floured work surface, roll dough ball using a rolling pin to form 5-inch (13 cm) diameter circle. Place 2 tsp (10 ml) spicy lime mayonnaise in centre, spreading slightly. Add ¼ cup (50 ml) BBQ jerk chicken mixture over top; sprinkle with 1 tsp (5 ml) green pepper. Bring outer edges of dough up and over mixture; pinch all edges together to enclose bun. Using your hands, shape back into a ball; place seam side down on prepared baking sheet. Repeat for remaining buns. Arrange no more than 10 buns per baking sheet.

2. One baking sheet at a time, brush buns with beaten egg and bake in lower third of oven for 25 to 30 minutes or until dark brown crust forms. (Cover unbaked buns with clean tea towel until baking.) Let stand 5 minutes before serving.

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