Barbecue jerk chicken salad

Name: Barbecue jerk chicken salad
Yield: Serves 4
Ingredients: ½ tsp ground cloves; 2 tbsp Worcestershire sauce; ½ tsp dried thyme; ½ tsp ground cinnamon; 4 tbsp fresh orange juice; 3 tbsp olive oil; 1 tbsp white wine vinegar; 2 tbsp brown sugar; 1 bunch of spring onions (scallions); 1 bunch of spring onions (scallions); 4 tbsp sunflower oil; 50 g (1¾ oz/¼ cup) drained sweetcorn (canned or frozen); 1 tsp ground allspice; 2 tsp Scotch bonnet chilli pepper flakes; 2.5 cm (1 in) piece of root ginger, peeled and finely grated; 3 garlic cloves, crushed; 1 small round lettuce, chopped; 2 bunches of watercress, trimmed; 4 x 175 g (6 oz) boneless chicken breasts, skin on; ½ Iceberg lettuce, chopped; 50 g (1¾ oz/¼ cup) drained sweetcorn (canned or frozen); 50 g (1¾ oz/¼ cup) drained sweetcorn (canned or frozen); 2 firm ripe avocados, flesh cut into large dice; 2 shallots, finely chopped; 1 tsp grated orange zest; ½ garlic clove, crushed; 1 tbsp chopped coriander (cilantro); 1 tbsp chopped coriander (cilantro)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

The Anawak Indians were the first to marinate meats then slowly cook them over wood from the allspice tree to give them a spicy flavour. Jerk is a highly spiced marinade made from Scotch bonnet chilli peppers, which are tantalisingly hot and explode in your mouth. You could use a milder chilli if heat is not your thing. Here I combine the classic, hot-tasting jerk chicken with a lovely cooling summer salad.

Ingredients

Spicy
Summer
Gluten-free

Ingredients

Method