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Jerk Chicken with Black Bean and Corn Salad

By OcadoLife
Brothers, authors and social media stars Craig and Shaun McAnuff, AKA Original Flava, share their love of Caribbean food with this Jerk Chicken with Black Bean and Corn Salad. Crowd-pleasing chicken teams with jerk…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 8 ocado british chicken legs
  • 4 tbsp of cape herb & spice caribbean jerk seasoning
  • 4 tbsp of dunn’s river jamaican jerk seasoning
  • 2 tbsp of vegetable oil, for the baking tray
  • 2 mixed chillies, finely sliced
  • 2 tins of black beans, drained
  • 1 tin of sweetcorn, drained
  • 2 ocado mixed leaf salad
  • 3 tbsp of mary berry’s mango, lime & chilli dressing, to taste
  • 175 g of encona jamaican jerk bbq
  • 2 tbsp of runny honey
  • 250 ml of chicken stock
  • 1 bunch of of salad onions, finely sliced

Method

5 steps

  1. Step 1

    Score the chicken legs with a sharp knife and place in a mixing bowl. Add the jerk seasonings, then mix with your hands. Cover and marinate in the fridge for at least 2 hrs or ideally overnight.

  2. Step 2

    Remove the chicken from the fridge and preheat the oven to 180°C/160°C fan/gas 4. Line a large baking tray with kitchen foil and grease with a splash of vegetable oil. Place the chicken on the tray and roast for 50 mins.

  3. Step 3

    Meanwhile, for the salad combine the black beans, sweetcorn and leaf salad in a bowl.

  4. Step 4

    Put the BBQ Sauce, honey and chicken stock in a pan; bring the sauce to a boil. Add any chicken roasting juices and stir well.

  5. Step 5

    Arrange the chicken on a serving platter, pour over the sauce and garnish with the chillies and salad onions. Serve with the salad, dressed to your liking.