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25/09/2021

Jamaican Jerk Chicken with Charred Corn, Mango and Rocket Salad

Jerk Chicken IMG_2658
A spicy marinated and chargrilled chicken dish with all the flavours of Jamaica served with a refreshing, tropical salad. 

Serves:

4

Prep Time: 30 minutes (plus 2 hours refrigeration)

Cooking Time: 30-40 minutes

Download Recipe PDF

Ingredients

  • 1 free range chicken (approx 1.6kg)
  • extra lime wedges, for serving
  • JAMAICAN JERK MARINADE
  • 4 spring onions, chopped
  • 4 cloves garlic, peeled
  • 1-2 red chillies
  • 1/4 cup dark brown sugar
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon allspice or cinnamon
  • 1 tablespoon grated ginger
  • grated rind of 1 lime
  • juice of 2 limes
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • SALAD
  • 2 corn on the cob, peeled
  • juice 1 lime
  • 2 teaspoons honey
  • 2 tablespoons light olive oil
  • sea salt, to taste
  • 200g rocket leaves
  • 1 bunch mint leaves
  • 2 spring onions, chopped
  • 1 lebanese cucumber, sliced
  • 1 small mango, sliced

Method

  • Blend all ingredients for Jerk Marinade together to make a paste. Cut through the backbone of the chicken and open out. Cut through the breast bone to make two halves and flatten with a rolling pin. Cut some slashes into the thickest parts of the leg, thigh and breast. Coat in Jerk Marinade and allow to marinate for 2 hours at room temperature, turning occasionally. Chargrill or barbeque skin side down on the grill plate over medium heat, with the lid down (or cover with foil), basting regularly with marinade, for 10 minutes before turning over and cooking a further 15-20 minutes until the chicken is cooked through. If the chicken skin sticks to the grill, add a little water to the grill to create steam and gently release with a spatula. Serve with salad and fresh lime.
  • CHARRED CORN, MANGO AND ROCKET SALAD Chargrill the corn on all sides on the chargrill or barbeque until charred and cut off the kernels with a sharp knife. Combine lime juice, honey and oil to make a dressing. Layer rocket, mint, spring onions, mango, cucumber and charred corn kernels into a salad bowl and drizzle with dressing.

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