Jerk Chicken Tacos With Roasted Corn Salad - cooking recipe

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

Preparation

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.
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.
Meanwhile, grill corn over medium-high heat, until charred slightly on all sides. Remove from heat and allow to cool enough to handle.
Combine yogurt, honey and ground coriander in a small mixing bowl and season with salt and pepper.
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.
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.
Lightly grill tortillas for 1-2 minutes. Place on serving plates and top with salad and shredded chicken. Drizzle with yogurt sauce and serve.