13KGHT73 JERK CHICKEN BAOS WITH JALAPEÑO COLESLAW – A Spice Affair.

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JERK CHICKEN BAOS WITH JALAPEÑO COLESLAW

JERK CHICKEN BAOS WITH JALAPEÑO COLESLAW

Prep Time: 20 min (+2 hours marinade time), Cook Time: 30 min
Total Time: 50 min
Servings: 6


INGREDIENTS
6 steamed baos
6 chicken thighs, boneless and skinless
1-1 ½ tbsp A Spice Affair’s Jamaican Jerk Seasoning
1 tbsp olive oil
Sesame seeds, for garnish


For the Jalapeño Coleslaw
¼ cup red cabbage, shredded
¼ cup green cabbage, shredded
¼ cup carrots, shredded
1 green onion, chopped *plus more for garnish
2-3 tsp A Spice Affair’s Jalapeño Seasoning
⅓ cup light mayo *more to taste
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tsp sugar
Pinch of both Cayenne and Black Pepper


PREPARATION

  1. Mix Jamaican Jerk seasoning, chicken and olive oil. Marinade for at least 2 hours. 
  2. For the Coleslaw: combine the mayo, mustard, vinegar, sugar, jalapeño seasoning, cayenne and black pepper. Mix well. In a large bowl, combine all coleslaw ingredients with the dressing. Set aside.
  3. For the chicken: Preheat grill to medium heat. Oil grill grates. Cook chicken for 10-12 minutes or until it reaches a safe temperature, flipping once midway. Let sit for 5-10 minutes before slicing. 
  4. To assemble: Open the steamed bun and fill with coleslaw and sliced chicken. Garnish with additional green onions and sesame seeds. 



Prep Time: 20 min (+2 hours marinade time), Cook Time: 30 min
Total Time: 50 min
Servings: 6


INGREDIENTS
6 steamed baos
6 chicken thighs, boneless and skinless
1-1 ½ tbsp A Spice Affair’s Jamaican Jerk Seasoning
1 tbsp olive oil
Sesame seeds, for garnish


For the Jalapeño Coleslaw
¼ cup red cabbage, shredded
¼ cup green cabbage, shredded
¼ cup carrots, shredded
1 green onion, chopped *plus more for garnish
2-3 tsp A Spice Affair’s Jalapeño Seasoning
⅓ cup light mayo *more to taste
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tsp sugar
Pinch of both Cayenne and Black Pepper


PREPARATION

  1. Mix Jamaican Jerk seasoning, chicken and olive oil. Marinade for at least 2 hours. 
  2. For the Coleslaw: combine the mayo, mustard, vinegar, sugar, jalapeño seasoning, cayenne and black pepper. Mix well. In a large bowl, combine all coleslaw ingredients with the dressing. Set aside.
  3. For the chicken: Preheat grill to medium heat. Oil grill grates. Cook chicken for 10-12 minutes or until it reaches a safe temperature, flipping once midway. Let sit for 5-10 minutes before slicing. 
  4. To assemble: Open the steamed bun and fill with coleslaw and sliced chicken. Garnish with additional green onions and sesame seeds. 



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