Jerk BBQ Chicken Dumpling Burger

Serves 4
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Directions

  1. 1Wash the boneless, skinless chicken thigh fillets.
  2. 2Score the chicken fillets.
  3. 3Dice onion and scallion.
  4. 4Grate garlic and ginger.
  5. 5Chop scotch bonnet pepper.
  6. 6Combine thyme, allspice, cinnamon, nutmeg, parsley, ground white pepper, ground black pepper, dark brown sugar, and salt in a bowl.
  7. 7Combine the fresh ingredients (onion, scallion, garlic, ginger, scotch bonnet) with the seasonings in a blender.
  8. 8Blend for about 15 seconds until a smooth but thick consistency is achieved.
  9. 9Add the marinade to the chicken and mix.
  10. 10Cover the chicken with cling film and let it marinate for at least 30 minutes, or overnight in the fridge for best results.
  11. 11Combine self-raising flour, sugar, and salt in a bowl.
  12. 12Mix the dry ingredients together until evenly distributed.
  13. 13Slowly add water and mix until fully combined and a dough is formed.
  14. 14Adjust with flour if the dough is too sticky, or with water if it's too dry.
  15. 15Cover the dough and allow it to rest for about 30 to 45 minutes.
  16. 16Place the marinated chicken on a baking tray lined with aluminium foil.
  17. 17Cook the chicken in an oven at Gas Mark 6 for about 30 minutes.
  18. 18Add the leftover jerk marinade to a pot along with some jerk BBQ sauce and a little bit of boiling water.
  19. 19Place the pot on a low heat and leave to simmer, making sure it cooks all the way through, then leave to cool.
  20. 20Once the chicken is cooked, coat one side with half of the glaze.
  21. 21Place the chicken under the grill for about 5 to 10 minutes to get the jerked effect, checking every couple of minutes to ensure it doesn't burn.
  22. 22Flip the chicken fillets, coat with the rest of the glaze, and place back under the grill.
  23. 23Uncover the dough and separate it into large balls.
  24. 24Flatten the dough balls slightly into an almost dish shape for the buns.
  25. 25Heat enough oil in a Dutch pot or large frying pan to cover the bottom of the pan and maybe three-quarters of an inch high, on a medium-low heat.
  26. 26Ensure the oil is hot before carefully adding the dough to the pan.
  27. 27Fry the dumplings, turning to cook both sides evenly, aiming for a balance between cooking through and not burning the outside.
  28. 28Slice the fried dumpling in half.
  29. 29Add cheese and a little jerk BBQ sauce to the bottom half of the dumpling.
  30. 30Place the cooked chicken on top of the cheese and sauce.
  31. 31Put the burger in the oven for a couple of minutes so the cheese can melt.
  32. 32Serve the Jerk BBQ Chicken Dumpling Burger, optionally with avocado.

Ingredients

  • 1.2 kg Chicken
  • 1 Medium Onion
  • 3 Scallion
  • 4 cloves Garlic
  • 1 thumb-sized piece Ginger
  • 1 Scotch Bonnet Pepper
  • 1 Tbsp Thyme
  • 1 Tbsp Allspice
  • 1 Tbsp Parsley
  • 0.5 Tbsp Cinnamon
  • 0.33 Tbsp Nutmeg
  • 1 Tbsp Ground White Pepper
  • 2 Tbsp Ground Black Pepper
  • 3 Tbsp Dark Brown Sugar
  • to taste Salt
  • BBQ Jerk Sauce
  • 700 g Self Raising Flour
  • 80 g Sugar
  • 350 ml Water
  • Cheese
  • Avocado

Equipment

BowlKnifeCutting boardGraterBlenderCling filmBaking trayAluminium foilOvenPotWooden spoonStoveDutch potSpatulaPlate

Tips

  • Score the chicken fillets to ensure maximum surface area for the jerk marinade and better depth of flavor.
  • For the best results, marinate the chicken overnight in the fridge.
  • Do not knead the dumpling dough too much as it will become too dense.
  • When frying dumplings, size them wisely as they expand during cooking to avoid them being too thick or burnt.
  • When grilling the chicken, check it every couple of minutes to ensure it doesn't burn.

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