Step 1

Place the oil, spring onion, garlic, ginger, allspice, chilli flakes, thyme and honey in a food processor and whiz until smooth. Transfer to a bowl, add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight to marinate.

Step 2

Preheat a barbecue or chargrill pan to medium-low. Season chicken and cook, turning occasionally, for 30-35 minutes until charred and cooked through. Transfer to a platter, squeeze over lime juice and rest for 5 minutes.

Step 3

Meanwhile, to make flatbreads, place flour, baking powder and yoghurt in a bowl and work into a slightly sticky dough, adding a little water if necessary. Turn out onto on a lightly floured surface and knead until smooth. Divide into 4 equal balls and roll each out into a 2mm-thick oval. Press red onion into one side of each oval, then cook on the barbecue for 1-2 minutes each side until charred.

Step 4

Cook corn cobs in a pan of boiling water for 1-2 minutes until just tender, then drain. Cut each cob into 6 even slices, then cook on the barbecue for 1-2 minutes each side until charred.

Step 5

Top the jerk chicken with extra thyme and serve with the flatbreads, corn and lime wedges to squeeze over.