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Char-grilled Chicken with Corn and Green Chilli Salsa

Recipe by Jo Feehan - Second Helping

Add a little heat to your next backyard cook-up with this Char-grilled Chicken with Corn and Green Chilli Salsa recipe from Jo Feehan at Second Helping.

  • 2 corn cobs
  • 500gm chicken thigh fillets
  • 2 tblsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 long green chillies, roughly chopped
  • 3 spring onions, roughly chopped
  • 1 cup coriander leaves
  • ¼ cup lime juice
  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.
  5. Serve the chicken with the corn salsa.

Serves 2

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