char-grilled chicken

with green chilli and corn salsa

  • 4 corncobs, husks removed
  • 1.2kg chicken thigh fillets, trimmed
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • 2 long green chillies, roughly chopped 
  • 3 green onions, roughly chopped 
  • 1 cup coriander leaves 
  • ¼ cup (60ml) lime juice 
  • sour cream and small char-grilled flatbreads, to serve
  1. Preheat a char-grill pan or barbecue to high heat. Cook the corn, turning occasionally, for 10 minutes or until charred. Set aside. 
  2. Brush the chicken with half the oil and sprinkle with salt and pepper. Cook the chicken for 5 minutes each side or until charred and cooked through. 
  3. While the chicken is cooking, place the chilli, onion, coriander, lime juice, salt, pepper and remaining oil in a small food processor and process until finely chopped. 
  4. Cut the kernels from the corncobs, place in a large bowl with the chilli mixture and toss to combine. Serve the chicken with the corn salsa, sour cream and flatbread. Serves 4.
RATE THIS RECIPE:
Reader ratings (3.50) 321501
Bree Moore

Delicious! But be warned to de-seed the chillis. I’m not sure if that goes without saying (it didn’t for me, and so this was hot, hot hot!)

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