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Grilled corn and potato salad with piri piri chicken
Grilled corn and potato salad with piri piri chicken
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Spicy piri piri chicken served with grilled corn and potato salad - a new dinner favorite!
Ingredients:
  • 2.50 gm sweet paprika
  • 3 cloves garlic, halved
  • 3 red bird’s-eye chillies
  • 82.50 ml oregano leaves
  • 20.00 ml red wine vinegar
  • 160ml (2/3 cup) olive oil
  • 8 chicken thigh fillets, each cut into 3 strips
  • 400g chat potatoes
  • 4 cobs corn, husks removed
  • 1 large red capsicum
  • 1 lemon, juiced
  • 2.50 gm ground cumin
  • 40.00 ml torn flat-leaf parsley
Instructions:
  • Prepare the chicken marinade by combining 1 teaspoon of salt, paprika, garlic, chili, 2 tablespoons of oregano, vinegar, and 80ml (1/3 cup) oil in a food processor and blend until smooth. Coat the chicken with the mixture in a large bowl. Marinate in the refrigerator for 1 hour.
  • Place the potatoes in a pan of cold water and bring to a boil. Cook for 15 minutes or until just tender. Drain, cool, and thinly slice.
  • Preheat a chargrill pan or barbecue to medium heat. Brush the corn with 1 tablespoon of oil and grill for 8 minutes, turning occasionally, until the corn is lightly charred and tender. Let it cool slightly before cutting the kernels off the cob in large chunks.
  • In the same pan, char the capsicum for 8 minutes until the skin is blackened. Transfer to a bowl, cover, and let sit for 8 minutes, then peel off the skin. Cut the flesh into thin strips, being cautious of the hot juices, and remove the seeds.
  • Turn up the heat to high. Skewer 2 pieces of chicken on each skewer. Grill the skewers in 2 batches for 4 minutes per side or until fully cooked.
  • In a large bowl, combine lemon juice, cumin, parsley, remaining 1 tablespoon oregano, 60ml (1/4 cup) oil, salt, and pepper. Mix in potatoes, corn, and capsicum until well coated.
  • Present the chicken skewers alongside a fresh mixed salad.

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