Piri Piri Chicken Skewers

16 Ingredients

Number of servings

3 long red chillies, roughly chopped
1 cup flat-leaf parsley leaves, roughly chopped
4 corn cobs in husks
2tablespoons lime juice
1/4 cup extra virgin olive oil
1teaspoons sweet paprika
1/3 cup lemon juice
2 punnet tomato medley mix
120grams baby rocket leaves
1/4 cup olive oil
2teaspoons brown sugar
1 large avocado, cut into wedges
1kilograms chicken thigh fillets, cut into 3cm cubes
2teaspoons sea salt flakes
4 lemon wedges (to serve)
4 cloves garlic

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place juice, oil, parsley, garlic, chilli, sugar, salt, paprika and pepper into the bowl of a food processor. Process until mixture forms a thick sauce. Place chicken into a large snap-lock bag and add sauce. Seal and turn to coat. Refrigerate for at least 2 hours (or overnight, if time permits).

Step 2 of 3

Thread chicken pieces onto wooden skewers. Heat a barbecue hotplate on medium heat. Add skewers and cook for 8 minutes or until browned on all sides and cooked through. Transfer to a platter and cover to keep warm.

Step 3 of 3

To make salad, microwave corn cobs on high for 5 minutes. Trim bases with a sharp knife. Holding top of husks of corn in your hand above a chopping board, gently shake until corn slips from husks and silk. Using a sharp knife, remove kernels and place into a large bowl. Halve tomatoes, and add to corn with rocket and avocado. Drizzle with oil and lime juice. Season with salt and pepper. Gently toss until combined. Serve skewers with salad and lime wedges.