Ingredients

Two large

chicken legs

1 tbsp

honey

2 tsp

brown sugar

2 cloves

garlic

1 tbsp

soy sauce

1 heaped tbsp.

Steenbergs Organic Jamaican jerk seasoning

lime - zest and juice

25g piece

fresh ginger

red chilli

3/4 pint

orange juice

round ciabatta buns

to serve

lettuce and 2 tsps of mayonnaise

Spicy and fruity jerk chicken burgers in toasted ciabattas. This tasty recipe has been developed for us by GreatBritishGrub.co

(serves 2)

Traditionally jerk chicken is marinated then cooked on a fire, but this recipe is done a little differently. I like to use a slow cooker or an oven on a very low temperature, so the meat just falls of the bone.

Method

Start by placing the chicken in the slow cooker (or an ovenproof saucepan with lid if you aren’t using a slow cooker). Sprinkle over the jerk seasoning and rub into the chicken making sure you get some of it underneath the skin. Finely slice the fresh ginger, garlic and chilli and add to the meat along with the zest and juice of a lime. Drizzle in soy sauce, honey and brown sugar and cover in orange juice before setting the slow cooker to low (or the oven to 100 degrees C). Add plenty of salt and pepper and pop the lid on.
Leave to cook for at least 6 hours, until the meat just falls off the bone. Remove the meat from its juices and sieve the remaining liquid into a little saucepan. Reduce on a high heat for 30 minutes until the liquid gets a little thicker.
Whilst the sauce is reducing pull the chicken off the bone and it will naturally fall into lovely little strips. Once the juices have thickened add them to the pulled chicken and you’re ready to assemble the burgers.
Slice the buns in half and place them open side down into a dry hot frying pan. Toast them for about 2 minutes each until they start to blacken a little. Finally, layer up the buns with a tsp. of mayo and a little lettuce then top with the pulled jerk chicken.