Marinated Chicken with Corn Salsa
Preparation time is 40minutes
Cook time is 10minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 375grams smokey BBQ Marinade
- 1 large avocado
- 2 large tomatoes, quartered, seeds removed, diced
- 2 sprigs coriander (to serve)
- 1 Lebanese cucumber, diced
- 1 small red onion, finely chopped
- 2 corn cobs in the husk
- 5milliliter virgin olive oil spray
- 1 lemon, juiced
- 1 pinch pepper (for seasoning)
- 8 chicken thigh fillets
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
33.8grams
Fat
16.8grams
Carbs
52.0grams
Sugars
35.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Trim excess fat from chicken and cut each in half.
Step 2 of 9
Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 30 minutes.
Step 3 of 9
Preheat oven to 200°C.
Step 4 of 9
Peel back husks from corn, but don’t remove. Discard silk.
Step 5 of 9
Spray corn with cooking oil and sprinkle with salt and pepper. Replace the husks. Roast corn in oven for 20 minutes or until tender. Set aside.
Step 6 of 9
Meanwhile, drain marinade from chicken. Place chicken onto a baking tray lined with baking paper. Bake for 25 minutes or until browned.
Step 7 of 9
Remove husks from cold corn and use a sharp knife to remove corn kernels. Place in a bowl. Add tomato, cucumber and onion. Stir to combine.
Step 8 of 9
Peel and roughly chop avocado and place in a separate bowl. Mash with a fork. Add lemon juice to flavour. Season to taste.
Step 9 of 9
Serve chicken with corn salsa, coriander sprigs and guacamole.
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