Jerk BBQ Chicken Dumpling Burger

Serves 4
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Directions

  1. 1Wash the boneless, skinless chicken thigh fillets.
  2. 2Wash the boneless, skinless chicken thigh fillets.
  3. 3Wash the boneless, skinless chicken thigh fillets.
  4. 4Score the chicken fillets.
  5. 5Score the chicken fillets.
  6. 6Score the chicken fillets.
  7. 7Dice onion and scallion.
  8. 8Dice onion and scallion.
  9. 9Dice onion and scallion.
  10. 10Grate garlic and ginger.
  11. 11Grate garlic and ginger.
  12. 12Grate garlic and ginger.
  13. 13Chop scotch bonnet pepper.
  14. 14Chop scotch bonnet pepper.
  15. 15Chop scotch bonnet pepper.
  16. 16Combine thyme, allspice, cinnamon, nutmeg, parsley, ground white pepper, ground black pepper, dark brown sugar, and salt in a bowl.
  17. 17Combine thyme, allspice, cinnamon, nutmeg, parsley, ground white pepper, ground black pepper, dark brown sugar, and salt in a bowl.
  18. 18Combine thyme, allspice, cinnamon, nutmeg, parsley, ground white pepper, ground black pepper, dark brown sugar, and salt in a bowl.
  19. 19Combine the fresh ingredients (onion, scallion, garlic, ginger, scotch bonnet) with the seasonings in a blender.
  20. 20Combine the fresh ingredients (onion, scallion, garlic, ginger, scotch bonnet) with the seasonings in a blender.
  21. 21Combine the fresh ingredients (onion, scallion, garlic, ginger, scotch bonnet) with the seasonings in a blender.
  22. 22Blend for about 15 seconds until a smooth but thick consistency is achieved.
  23. 23Blend for about 15 seconds until a smooth but thick consistency is achieved.
  24. 24Blend for about 15 seconds until a smooth but thick consistency is achieved.
  25. 25Add the marinade to the chicken and mix.
  26. 26Add the marinade to the chicken and mix.
  27. 27Add the marinade to the chicken and mix.
  28. 28Cover the chicken with cling film and let it marinate for at least 30 minutes, or overnight in the fridge for best results.
  29. 29Cover the chicken with cling film and let it marinate for at least 30 minutes, or overnight in the fridge for best results.
  30. 30Cover the chicken with cling film and let it marinate for at least 30 minutes, or overnight in the fridge for best results.
  31. 31Combine self-raising flour, sugar, and salt in a bowl.
  32. 32Combine self-raising flour, sugar, and salt in a bowl.
  33. 33Combine self-raising flour, sugar, and salt in a bowl.
  34. 34Mix the dry ingredients together until evenly distributed.
  35. 35Mix the dry ingredients together until evenly distributed.
  36. 36Mix the dry ingredients together until evenly distributed.
  37. 37Slowly add water and mix until fully combined and a dough is formed.
  38. 38Slowly add water and mix until fully combined and a dough is formed.
  39. 39Slowly add water and mix until fully combined and a dough is formed.
  40. 40Adjust with flour if the dough is too sticky, or with water if it's too dry.
  41. 41Adjust with flour if the dough is too sticky, or with water if it's too dry.
  42. 42Adjust with flour if the dough is too sticky, or with water if it's too dry.
  43. 43Cover the dough and allow it to rest for about 30 to 45 minutes.
  44. 44Cover the dough and allow it to rest for about 30 to 45 minutes.
  45. 45Cover the dough and allow it to rest for about 30 to 45 minutes.
  46. 46Place the marinated chicken on a baking tray lined with aluminium foil.
  47. 47Place the marinated chicken on a baking tray lined with aluminium foil.
  48. 48Place the marinated chicken on a baking tray lined with aluminium foil.
  49. 49Cook the chicken in an oven at Gas Mark 6 for about 30 minutes.
  50. 50Cook the chicken in an oven at Gas Mark 6 for about 30 minutes.
  51. 51Cook the chicken in an oven at Gas Mark 6 for about 30 minutes.
  52. 52Add the leftover jerk marinade to a pot along with some jerk BBQ sauce and a little bit of boiling water.
  53. 53Add the leftover jerk marinade to a pot along with some jerk BBQ sauce and a little bit of boiling water.
  54. 54Add the leftover jerk marinade to a pot along with some jerk BBQ sauce and a little bit of boiling water.
  55. 55Place the pot on a low heat and leave to simmer, making sure it cooks all the way through, then leave to cool.
  56. 56Place the pot on a low heat and leave to simmer, making sure it cooks all the way through, then leave to cool.
  57. 57Place the pot on a low heat and leave to simmer, making sure it cooks all the way through, then leave to cool.
  58. 58Once the chicken is cooked, coat one side with half of the glaze.
  59. 59Once the chicken is cooked, coat one side with half of the glaze.
  60. 60Once the chicken is cooked, coat one side with half of the glaze.
  61. 61Place 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.
  62. 62Place 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.
  63. 63Place 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.
  64. 64Flip the chicken fillets, coat with the rest of the glaze, and place back under the grill.
  65. 65Flip the chicken fillets, coat with the rest of the glaze, and place back under the grill.
  66. 66Flip the chicken fillets, coat with the rest of the glaze, and place back under the grill.
  67. 67Uncover the dough and separate it into large balls.
  68. 68Uncover the dough and separate it into large balls.
  69. 69Uncover the dough and separate it into large balls.
  70. 70Flatten the dough balls slightly into an almost dish shape for the buns.
  71. 71Flatten the dough balls slightly into an almost dish shape for the buns.
  72. 72Flatten the dough balls slightly into an almost dish shape for the buns.
  73. 73Heat 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.
  74. 74Heat 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.
  75. 75Heat 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.
  76. 76Ensure the oil is hot before carefully adding the dough to the pan.
  77. 77Ensure the oil is hot before carefully adding the dough to the pan.
  78. 78Ensure the oil is hot before carefully adding the dough to the pan.
  79. 79Fry the dumplings, turning to cook both sides evenly, aiming for a balance between cooking through and not burning the outside.
  80. 80Fry the dumplings, turning to cook both sides evenly, aiming for a balance between cooking through and not burning the outside.
  81. 81Fry the dumplings, turning to cook both sides evenly, aiming for a balance between cooking through and not burning the outside.
  82. 82Slice the fried dumpling in half.
  83. 83Slice the fried dumpling in half.
  84. 84Slice the fried dumpling in half.
  85. 85Add cheese and a little jerk BBQ sauce to the bottom half of the dumpling.
  86. 86Add cheese and a little jerk BBQ sauce to the bottom half of the dumpling.
  87. 87Add cheese and a little jerk BBQ sauce to the bottom half of the dumpling.
  88. 88Place the cooked chicken on top of the cheese and sauce.
  89. 89Place the cooked chicken on top of the cheese and sauce.
  90. 90Place the cooked chicken on top of the cheese and sauce.
  91. 91Put the burger in the oven for a couple of minutes so the cheese can melt.
  92. 92Put the burger in the oven for a couple of minutes so the cheese can melt.
  93. 93Put the burger in the oven for a couple of minutes so the cheese can melt.
  94. 94Serve the Jerk BBQ Chicken Dumpling Burger, optionally with avocado.
  95. 95Serve the Jerk BBQ Chicken Dumpling Burger, optionally with avocado.
  96. 96Serve the Jerk BBQ Chicken Dumpling Burger, optionally with avocado.

Ingredients

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