Jerk Pulled Chicken with Sweet Corn Cakes
Tender jerk pulled chicken with sweet corn cakes is the perfect combination of sweet and spicy, and packed with flavor. It's easy to make, and will be a dinner favorite!
Ingredients
For Jerk Chicken
- 1½ lbs. skinless, boneless chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1/8 teaspoon ground clove
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1 teaspoon thyme, dried
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
- 1/2 cup chicken broth, low sodium
- 1/4 cup jerk marinade, plus more for after chicken is cooked
For Sweet Corn Cakes
- 1½ cups frozen corn
- 6 tablespoons butter, soft
- 1½ tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup cornmeal
- 2 tablespoons all purpose flour
- fresh cilantro for garnish (optional)
- sour cream for garnish (optional)
Instructions
- Combine all of the ingredients for the jerk chicken (except chicken) in a bowl.
- Place chicken in a slow cooker, pour jerk mixture over chicken. Cook on low for 6 hours, or high for 4 hours.
- When time is up, shred chicken with a fork. Pour about 1/3 cup more of jerk marinade over shredded chicken, and cook for another 15 minutes.
- When chicken is done, preheat oven to 400°.
- Pour 1 cup of frozen corn into a food processor or chopper. Pulse until its coarsely pureed.
- Add chopped corn to a mixing bowl, along with butter, sugar and salt. Mix together with a hand held mixer.
- Add remaining 1/2 cup of corn, and mix. May have to mix with hands for an easier process.
- Measure about 1/3 cup portions of cake mixture and form into 3" wide patties with hands.
- Arrange patties on a lined baking sheet and bake for 30-35 minutes, or until the cakes are browned on the bottom.
- Flip cakes with spatula and bake for an additional 5 to 7 minutes.
- Serve cakes with pulled chicken in between, like a sandwich. Garnish with fresh cilantro and sour cream (optional).
- Enjoy!