Barbecue jerk chicken with roast corn and kidney bean salsa

Serves: 8 Prepare & 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
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the chicken with the corn and kidney bean salsa, topped with sour cream, if using.

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