Barbecue jerk chicken with roast corn and kidney bean salsa
Serves: 8Prepare & Cook:
1½ tbsp allspice
2 bunches spring onions, roughly chopped
2 red onions, roughly chopped
6 garlic cloves, roughly chopped
4-6 thyme sprigs, leaves picked
5 long red chillies
1¼ tbsp soy sauce
3¼ tbsp sweet soy sauce
3kg chicken legs
KIDNEY BEAN SALSA:
3 x 400g cans red kidney beans, drained
4 tbsp chopped coriander
½ small red onion, finely chopped
2 tsp apple vinegar
juice of ½ lime
sour cream, to serve (optional)
8 corn cobs
180g butter, melted
Toast the allspice in a dry frying pan for 30 seconds to 1 minute. Add to a blender with the spring onions, onions, garlic, thyme and chillies. Blend well, add the soy sauce and sweet soy sauce and blend again.
Pour the mixture into a large bowl, add the chicken legs, coating well. Leave the chicken legs to marinate in the fridge for 24 hours.
Preheat the oven to 190°C, gas mark 5. Arrange the chicken on a baking tray and roast for 25-30 minutes until cooked through and a little dark around the edges.
Tip the kidney beans into a bowl and roughly mash with a fork. Add the chopped coriander, red onion, apple vinegar and lime juice. Season and mix well. Set aside.
Cook the corn in boiling salted water for 6-8 minutes until tender. Drain, brush with melted butter and season. Place a griddle pan over a high heat, add the corn and cook for 1 minute on each side until nicely charred.
Serve the chicken with the corn and kidney bean salsa, topped with sour cream, if using.