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Photo of Jerk chicken with barbecued corn by WW

Jerk chicken with barbecued corn

4
Points®
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

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.

Notes

SERVING SUGGESTION: Salad of mixed greens.

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