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–+ servings
Jerk chicken sandwich with a bite on it showing off the topping of pineapple chutney.

Pulled Jerk Chicken Sandwich

This jerk chicken sandwich is full of bold Caribbean flavor—tender, slow-cooked chicken seasoned with spicy jerk paste, mixed with a tangy BBQ sauce, and finished with sweet pineapple chutney. It's the perfect balance of heat and comfort.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Ingredients Method

Ingredients
  

  • For the sauce:
  • ¾ cup BBQ sauce I like to use Sweet Baby Ray’s
  • 1 tablespoon Worcestershire sauce
  • ¼ cup brown sugar
  • 2 tablespoons Grace jerk paste
  • For the chicken:
  • 1 pound chicken breast
  • ¼ cup chopped onion
  • 1½ tablespoons jerk paste
  • For serving:
  • 4 French rolls or sandwich buns
  • Pineapple chutney homemade or store-bought

Method
 

  1. Wash and pat dry chicken breasts, then rub with jerk paste and add chopped onions.
  2. Let marinate for at least 1 hour in the fridge.
  3. In a bowl, mix BBQ sauce, Worcestershire sauce, brown sugar, and jerk paste.
  4. Add chicken to slow cooker and pour sauce over; stir to coat.
  5. Cover and cook on high for 3½ hours or until chicken is tender.
  6. Remove chicken and shred with two forks.
  7. Return shredded chicken to cooker and let soak in sauce for 10 minutes.
  8. Layer rolls with pulled jerk chicken and top with pineapple chutney.

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