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Jerk chicken with red onion flatbread

Name: Jerk chicken with red onion flatbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 30ml extra virgin olive oil; 2 spring onions, chopped; 2 garlic cloves, chopped; 5cm piece ginger, chopped; 1 tsp ground allspice; 1 tsp dried chilli flakes; 1 tbs thyme leaves, chopped, plus extra to serve; 1 tbs honey; 8 chicken thighs (bone in); Juice of 1 lime, plus wedges to serve; 1 1/2 cups (225g) self-raising flour; 1/2 tsp baking powder; 3/4 cup (200g) thick Greek-style yoghurt; 1/2 small red onion, thinly sliced; 2 corn cobs, husks removed

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15m

45m

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by delicious. team

delicious. team

Oct 03, 2015

Jerk, a Caribbean spice rub, brings heat and zest to these chicken thighs.

30ml extra virgin olive oil
2 spring onions, chopped
2 garlic cloves, chopped
5cm piece ginger, chopped
1 tsp ground allspice
1 tsp dried chilli flakes
1 tbs thyme leaves, chopped, plus extra to serve
1 tbs honey
8 chicken thighs (bone in)
Juice of 1 lime, plus wedges to serve
1 1/2 cups (225g) self-raising flour
1/2 tsp baking powder
3/4 cup (200g) thick Greek-style yoghurt
1/2 small red onion, thinly sliced
2 corn cobs, husks removed

Method

1.

Place the oil, spring onion, garlic, ginger, allspice, chilli flakes, thyme and honey in a food processor and whiz until smooth. Transfer to a bowl, add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight to marinate.
2.

Preheat a barbecue or chargrill pan to medium-low. Season chicken and cook, turning occasionally, for 30-35 minutes until charred and cooked through. Transfer to a platter, squeeze over lime juice and rest for 5 minutes.
3.

Meanwhile, to make flatbreads, place flour, baking powder and yoghurt in a bowl and work into a slightly sticky dough, adding a little water if necessary. Turn out onto on a lightly floured surface and knead until smooth. Divide into 4 equal balls and roll each out into a 2mm-thick oval. Press red onion into one side of each oval, then cook on the barbecue for 1-2 minutes each side until charred.
4.

Cook corn cobs in a pan of boiling water for 1-2 minutes until just tender, then drain. Cut each cob into 6 even slices, then cook on the barbecue for 1-2 minutes each side until charred.
5.

Top the jerk chicken with extra thyme and serve with the flatbreads, corn and lime wedges to squeeze over.