Photo of Jerk chicken with barbecued corn by WW

Jerk chicken with barbecued corn

7
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Marinate your chicken in this spicy cayenne, cider vinegar and ginger mixture for a taste of Jamaica at home.

Ingredients

low-fat natural yoghurt

½ cup(s), (120g)

garlic

2 clove(s), crushed

olive oil

1 tbs

brown onion

1 medium, chopped

ground all spice

2 tsp

pepper

2 tsp, (cayenne)

ground ginger

1 tsp

vinegar

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.

Notes

SERVING SUGGESTION: Salad of mixed greens.

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