Jerk chicken with barbecued corn
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Marinate your chicken in this spicy cayenne, cider vinegar and ginger mixture for a taste of Jamaica at home.
Ingredients
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (120g)
Garlic
2 clove(s), crushed
Olive oil
1 tbs
Brown onion
1 medium, chopped
Ground allspice
2 tsp
Pepper
2 tsp, (cayenne)
Ground ginger
1 tsp
Vinegar
⅓ cup(s), (80ml)
Soy sauce
¼ cup(s), (60ml)
Skinless chicken breast
400 g, fat trimmed, (buy 500g)
Corn
300 g, (4 corn cobs)
Corn tortilla
4 small
Cos lettuce
2 cup(s), (8 baby leaves)
Instructions
1
Place yoghurt and half the garlic in a small bowl and mix until well combined. Set aside.
2
Place remaining garlic, oil, onion, allspice, cayenne pepper, ginger, vinegar and soy sauce in the bowl of a food processor and process until smooth. Place chicken in a shallow bowl and pour over soy mixture; turn to coat.
3
Preheat a barbecue or chargrill over medium heat. Add corn and chicken and cook for 12-15 minutes, turning occasionally until chicken is cooked and corn is tender.
4
Meanwhile, wrap tortillas in foil and place on the barbecue or chargrill for 5 minutes or until warmed through.
5
Thickly slice chicken and serve with corn, tortillas and cos lettuce.
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