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Jerk Chicken with Black Bean and Corn Salad

Jerk Chicken with Black Bean and Corn Salad

Brought to you by: OcadoLife
African & Caribbean
    8 serving

Prep time:

Cook time:

Serves: 8

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 seasoning and a fresh salad drenched in a mango, lime and chilli dressing for a mouth-watering dish that everyone will want to tuck in to. The chicken would also work brilliantly with a crunchy slaw of cabbage, carrots and herbs.
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  • 8 Ocado British Chicken Legs
  • 4 tbsp Cape Herb & Spice Caribbean Jerk Seasoning
  • 4 tbsp Dunn’s River Jamaican Jerk Seasoning
  • 2 tbsp vegetable oil, for the baking tray
  • 2 tins black beans, drained
  • 1 tin sweetcorn, drained
  • 2 Ocado Mixed Leaf Salad
  • 175g Encona Jamaican Jerk BBQ
  • 2 tbsp runny honey
  • 250ml chicken stock
  • 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing, to taste
  • 2 mixed chillies, finely sliced
  • 1 bunch of salad onions, finely sliced


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.

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.

Step 3

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

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.

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.

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