Jerk-style chicken burgers with sweetcorn relish

SERVES 4

Chicken breasts make these spicy burgers super-quick to put together.

WHAT YOU’LL NEED:

4 chicken breast fillet portions 45g spicy jerk paste

1 yellow pepper, deseeded and cut into wide strips

½ red pepper, deseeded and cut into wide strips

1½ tbsp olive oil

1 tsp dried mixed herbs

3 tbsp sweetcorn relish

198g tin sweetcorn in water, drained 1 red chilli, washed, deseeded and chopped

4 bread rolls, halved

½ round lettuce, leaves separated, washed and torn, to serve

180g coleslaw, to serve

METHOD

Place the chicken between two sheets of clingfilm and press with the heel of your hand to flatten slightly. Brush the jerk paste all over the chicken. Chill in the fridge until you are ready to grill.

Meanwhile, put slices of pepper in a bowl with 1 tbsp of the oil and the dried mixed herbs. Season with freshly ground black pepper and mix until well combined. Set aside.

Preheat a barbecue or grill to hot. Put the chicken on the barbecue or in a griddle pan and cook for 10 minutes, turning halfway, until cooked through with no pink remaining. After the chicken has been cooking for about three minutes, add the peppers to the grill and cook alongside the chicken for the remaining seven minutes, turning once.

Mix together the relish, drained sweetcorn and chilli. Set aside. Before the chicken and peppers are cooked, brush the cut side of the rolls with oil and lightly grill cut-side down until golden. To serve, put the chicken, peppers, relish, lettuce and coleslaw out on platters and let everyone build their own burgers.

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