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Hayden Quinn's charred lemon chicken with barbecued corn and mint salad recipe
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Lemon, mint charred chicken - the perfect summer barbecue dish.
Ingredients:
  • 120.00ml olive oil
  • Finely grated zest of 1 lemon, plus extra lemon wedges to serve
  • 20.00 ml finely chopped oregano leaves
  • 12 chicken tenderloins
  • 2 corn cobs, husks and silks removed
  • 1 small red onion, thinly sliced
  • 1 small red capsicum, seeds and white membrane removed, thinly sliced
  • 1/2 bunch mint, leaves picked
  • Thick Greek-style yoghurt, to serve
  • 40.00 ml red wine vinegar
  • 20.00 gm caster sugar
  • 2 tsp finely chopped flat-leaf parsley
Instructions:
  • Combine oil, garlic, lemon zest, lemon juice, and oregano in a bowl, whisk together. Add chicken, season generously, toss to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • Preheat your barbecue or chargrill to high heat. Grill the corn, turning regularly with tongs for 6-8 minutes until it gets a nice char. Place the corn on a plate and let it cool.
  • Take out the chicken from the marinade, cook for 4 minutes on each side until lightly charred and fully cooked. Let it rest for 5 minutes before serving.
  • Prepare the dressing by whisking all the ingredients in a small bowl and seasoning to taste.
  • Remove corn kernels by cutting them downwards from each cob while standing upright on a board. Transfer the corn to a large bowl along with onion, capsicum, and mint leaves. Add the dressing and toss everything together. Serve the chicken with the salad, yoghurt, and lemon wedges.

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