Jerk Chicken Tacos With Roasted Corn Salad Recipe

Name: Jerk Chicken Tacos With Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None long green chilies, chopped roughly; 2 cloves garlic, minced; 1 None medium onion, peeled and quartered; 3 tsp fresh thyme leaves; 1/2 tsp ground allspice; 1 None small orange, zest and juice; None None sea salt and cracked black pepper; 1 1/4 lbs chicken thighs, excess fat trimmed; 2 None corn on the cob, husks removed; 1/2 cup low-fat Greek yogurt; 1 tsp honey; 1/2 tsp ground coriander; 1 None red pepper, seeded and sliced; 3 cups baby spinach leaves; 2 tsp lime juice; 1 tbsp extra virgin olive oil; 8 None wholewheat tortillas

Servings: persons

2 None long green chilies, chopped roughly
2 cloves garlic, minced
1 None medium onion, peeled and quartered
3 tsp fresh thyme leaves
1/2 tsp ground allspice
1 None small orange, zest and juice
None None sea salt and cracked black pepper
1 1/4 lbs chicken thighs, excess fat trimmed
2 None corn on the cob, husks removed
1/2 cup low-fat Greek yogurt
1 tsp honey
1/2 tsp ground coriander
1 None red pepper, seeded and sliced
3 cups baby spinach leaves
2 tsp lime juice
1 tbsp extra virgin olive oil
8 None wholewheat tortillas

1
To make marinade, place chilies, garlic, onion, thyme, allspice, orange zest and juice in a blender and season with salt and pepper. Puree until well combined.
2
Place chicken in a medium mixing bowl and pour marinade over, stirring well to combine. Cover with plastic wrap and refrigerate for at least 30 minutes, to marinate.
3
Meanwhile, grill corn over medium-high heat, until charred slightly on all sides. Remove from heat and allow to cool enough to handle.
4
Combine yogurt, honey and ground coriander in a small mixing bowl and season with salt and pepper.
5
Grill chicken for 5 to 6 minutes on each side or until cooked through. Remove from heat and rest for a few minutes. Shred chicken with a fork.
6
Hold corn upright in a large mixing bowl and remove kernels with a sharp knife. Repeat with remaining corn cob. Add the red pepper, spinach leaves, lime juice and oil and season with salt and pepper. Toss well to combine.
7
Lightly grill tortillas for 1-2 minutes. Place on serving plates and top with salad and shredded chicken. Drizzle with yogurt sauce and serve.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 None long green chilies, chopped roughly, 2 cloves garlic, minced, 1 None medium onion, peeled and quartered, 3 tsp fresh thyme leaves, and more.

Yes, Jerk Chicken Tacos With Roasted Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jerk Chicken Tacos With Roasted Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions