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 long green chilies chopped roughly; 2 cloves garlic minced; 1 onion medium, peeled and quartered; 3 teaspoons fresh thyme leaves; 1/2 teaspoon ground allspice; 1 orange zest small, and juice; cracked black pepper; sea salt; 1 1/4 pounds chicken thighs excess fat trimmed; 2 corn on the cob husks removed; 1/2 cup low-fat greek yogurt; 1 teaspoon honey; 1/2 teaspoon ground coriander; 1 red pepper seeded and sliced; 3 cups baby spinach leaves; 2 teaspoons lime juice; 1 tablespoon extra-virgin olive oil; 8 tortillas wholewheat

Servings: persons

2 long green chilies chopped roughly
2 cloves garlic minced
1 onion medium, peeled and quartered
3 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
1 orange zest small, and juice
cracked black pepper
sea salt
1 1/4 pounds chicken thighs excess fat trimmed
2 corn on the cob husks removed
1/2 cup low-fat greek yogurt
1 teaspoon honey
1/2 teaspoon ground coriander
1 red pepper seeded and sliced
3 cups baby spinach leaves
2 teaspoons lime juice
1 tablespoon extra-virgin olive oil
8 tortillas wholewheat

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

You need 18 ingredients. The key ingredients include: 2 long green chilies chopped roughly, 2 cloves garlic minced, 1 onion medium, peeled and quartered, 3 teaspoons 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