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Chargrilled chicken with corn and avocado salsa
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Grilled chicken with zesty corn and avocado salsa is a delicious option.
Ingredients:
  • 21.00 gm fresh lime juice
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 1/4 tsp cayenne pepper
  • 12 (about 480g) chicken tenderloins, fat trimmed
  • 2 corn cobs, husks and silk removed
  • 1 small ripe avocado, halved, stone removed, peeled, finely chopped
  • 2 green shallots, ends trimmed, thinly sliced
  • 10.60 gm fresh lemon juice
  • 10.60 gm fresh lime juice, extra
  • 82.50 ml coarsely chopped fresh coriander
  • Mixed green salad leaves, to serve
Instructions:
  • In a glass or ceramic dish, mix together oil, lime juice, garlic, cumin, and cayenne pepper. Add the chicken and coat well. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • Preheat a barbecue grill or chargrill pan to medium heat. Grill the corn for 15 minutes, rotating occasionally, until charred and tender. Let it cool on a plate for 30 minutes. Slice off the kernels by cutting down the length of the corn cobs near the core.
  • Combine corn, avocado, shallot, lemon juice, additional lime juice, and coriander in a bowl, gently mixing them together.
  • Preheat the barbecue grill or chargrill pan to medium-high. Grill chicken for 3 minutes on each side or until fully cooked. Serve by placing salad on plates and topping with chicken and salsa.

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