Caribbean chicken with grilled corn salad

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Step 1

Place rice, 1/2 cup water, and 1/4 tsp salt in a small saucepan and bring to boil. Reduce to simmer and cover and cook for 35 minutes. Remove from heat and stand 5 minutes before fluffing with a fork.

Step 2

Place allspice, honey, lime zest, and lime juice in a large bowl. Season with salt and pepper and mix. Add chicken. Mix

Step 3

Heat a BBQ or non-stick grill pan over medium-high heat. Grill chicken 4 minutes per side until charred and cooked through. Transfer to a plate, and rest 5 minutes. Thinly slice.

Step 4

BBQ or grill corn, turning, for 6-8 minutes until lightly charred and cooked.

Step 5

Wisk lime juice and oil in a large bowl and season with salt and pepper. Slice kernels from cob and add to bowl.

Step 6

Add tomato, avocado, cucumber, onion, and cilantro/coriander. Season with salt and pepper. Toss.

Step 7

Divide rice and salad and top with chicken.

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