Jerk Chicken with Grilled Corn Ribs
These are spicy little numbers, and I don’t just mean when it comes to the chili kick! All the spices really come together to get the tastebuds dancing and singing out for more. Feel free to add as much or as little chilli as you like, but the allspice is a must when making Jerk Chicken!
Prep: 15 minutes - Cook: 25 minutes - Serves: 4 - Difficulty: Capable Cooks - Recipe: Hayden Quinn
Ingredients
Jerk Chicken
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
½ teaspoon allspice
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cumin, ground
¼ teaspoon cinnamon, ground
¼ teaspoon chilli flakes
1 teaspoon dried leaves, fresh or dried
4 x chicken Marylands, skin on (about 1.2kg)
Grilled Corn Ribs
4 corn cobs, husk removed
1 tablespoon smoked paprika
1 teaspoon sea salt
Yoghurt sauce
1 cup full-fat Greek yoghurt
½ lemon, juiced
To serve
Coriander sprigs
Lime wedges
Method
Step 1. Preheat BBQ grill to high.
Step 2. In a large bowl, add all the spices and herbs for the Jerk Chicken. Mix to combine well. Add in the chicken marylands and drizzle over the olive oil. Use your hands to rub the spices and oil into the chicken until very well coated.
Step 3. Place the chicken onto the preheated BBQ grill and cook for 10 minutes on each side. Until the skin is crisp and golden brown, and the meat has cooked through.
Step 4. While the chicken is cooking, prepare the Grilled Corn Ribs. Start by chopping both the ends off the corn so you have a flat base. Stand one corn cob up vertically, with the wider end on the chopping board. Using a sharp knife, slice the corn in half, then in half again so you have 4 long slices of corn. Place into a bowl and sprinkle over the paprika and salt. Place onto the BBQ grill and cook for 4 minutes, until slightly charred and tender.
Step 5. Serve the Jerk Chicken with the Grilled Corn Ribs, yoghurt sauce, fresh coriander, and some lime wedges to squeeze over the lot.
