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Jerk Chicken with Corn, Tomato and Avocado Salad

Prep Time:

10 minutes

Cook Time:

15 minutes





About the Recipe

This recipe is perfect for when you’re really in a hurry. One night, the family was hungry, a friend happened to stop by (also hungry) and I had to run to the airport to pick up some friends. I literally had 45 minutes to make dinner, sit down and eat it! I whipped this recipe together and it came out amazing with time to spare. The photo is my actual plate, so it’s not picture perfect, but it’s the real deal!


4 cloves garlic

2 Tbsp allspice

½ to 2 Tbsp cayenne (with my family, I used ½ Tbsp)

½ cup diced onion

¼ cup fresh lemon juice

1 tsp black pepper

¾ tsp sea salt

4 boneless, skinless chicken breasts


3 ears of corn

3 medium, ripe tomatoes, diced

2 avocados, diced

¼ cup fresh lemon juice

¼ cup extra virgin olive oil

1 clove garlic, minced

¼ tsp sea salt


Put all marinade ingredients in a food processor and process until it forms a paste.  Coat chicken breasts with marinade and set aside (if you have time, let marinade for 4 hours or overnight).  In the meantime, place the corn on the grill (I clean the “hairs” and cook them in their husks, or you can wrap in parchment and foil). Dice tomatoes, avocados and garlic.  When the corn is almost finished, put the chicken on the grill.  Once you can easily pierce a corn kernel with a fork, remove from the grill and cut the kernels of the cob, using a towel to hold the hot ends.  Let the kernels cool.  Once the chicken reaches 165 degrees F, remove from the grill.  Toss the corn kernels in a bowl with the tomatoes, avocado and dressing ingredients.  Slice each chicken breast across the grain (the narrow side), plate with the corn salad and serve.

Recipe inspired from Clean Eating Magazine

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