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Mexican-spiced chicken with chargrilled corn salsa
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Prep Time:
375 minutes
Cook Time:
20 minutes
Total Time:
395 minutes
Marinate chicken for intense Mexican flavor.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 62.50 ml red wine vinegar
  • 7.50 gm sweet paprika
  • 7.50 gm ground cumin
  • 640g chicken thigh
  • 2 corn cobs, husk and silk removed
  • 1 red onion, peeled, halved lengthways
  • 1 large avocado, finely chopped
  • 2 large tomatoes, finely chopped
  • Chargrilled pita bread, torn, to serve
  • Baby rocket, to serve
Instructions:
  • In a shallow glass or ceramic dish, combine 2 tablespoons oil, 2 tablespoons vinegar, paprika, and cumin. Add chicken, season with salt and pepper, and coat well. Cover and refrigerate overnight, if possible.
  • Preheat a large chargrill pan or barbecue grill over medium heat. Grill chicken, corn, and onion for 12 to 15 minutes, turning occasionally, until chicken is browned and fully cooked, and the corn is tender. Remove chicken to a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • Transfer corn and onion to a cutting board. Remove corn kernels and finely chop the onion. Combine corn, onion, remaining oil, vinegar, avocado, tomato, salt, and pepper in a bowl. Gently toss together. Serve the chicken with salsa, pita bread, and rocket.

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