Jamaican Jerk Chicken Wing Salad with Grilled Corn and Lime
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Ingredients
- 800 g chicken wings
- 3 tbsp jerk seasoning paste
- 3 corn on the cob
- 150 g mixed salad leaves
- 200 g cherry tomatoes, halved
- 2 lime
- 1 red onion, finely sliced
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 39.9 g
- Carbohydrate
- 26.7 g
- of which sugars
- 9.1 g
- Fat
- 30 g
- of which saturates
- 8.1 g
- Fibre
- 5.5 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the jerk seasoning paste over the chicken wings and leave to marinate for at least 20 minutes.
- 2
Heat the oven to 200C (180C fan, gas 6) and roast the wings for 30-35 minutes, turning once, until no pink remains and the skin is crisp.
- 3
Griddle the corn cobs for 8-10 minutes, turning often, until charred, then slice off the kernels.
- 4
Toss the salad leaves, cherry tomatoes, red onion and corn kernels with the juice of 1 lime.
- 5
Top the salad with the hot jerk wings and serve with the remaining lime cut into wedges.
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