Mexican Street Corn Chicken
Serves 6
Directions
- 1Trim excess fat from boneless chicken thighs and place in a bowl with Mexican seasoning, lime juice, and olive oil, then mix well to marinate.
- 2Cook washed basmati rice in a pot of water, bringing to a boil and simmering on low until cooked, then cool and stir in chopped coriander, lime juice, and a pinch of salt.
- 3Spread the marinated chicken evenly on a large lined sheet pan, bake at 200C/390F for 23 minutes, then broil for 5-6 minutes until golden and charred.
- 4Remove the chicken from the pan and add the sweetcorn, red onion, garlic powder, and paprika into the pan, mixing with the chicken juices before roasting for 15 minutes until crispy.
- 5Combine the roasted corn mixture with the remaining street corn salad ingredients in a large bowl.
- 6Chop the chicken into cubes and serve alongside the cilantro lime rice and the prepared street corn salad.
Ingredients
- 1300 g boneless chicken thigh, fat trimmed
- 2.5 tsp salt
- 4 tsp paprika
- 2.5 tsp cumin
- 4 tsp garlic powder
- 3 tsp onion powder
- 4 tsp oregano
- 1.5 tsp chilli powder
- 6 tsp olive oil
- 600 g sweet corn, drained
- 200 g red onion, chopped
- 2 tsp garlic powder
- 2 tsp paprika
- 150 g red bell pepper, chopped
- 80-100 g jalapeño, chopped
- 300 g low fat yogurt
- 100 g light mayo
- 70-100 g low fat feta cheese
- 2 tbsp fresh coriander, finely chopped
- 2-3 tsp tajin seasoning
- 250 g uncooked basmati rice
- 1 handful coriander, finely chopped
- 1 squeeze lime juice
- 1 pinch salt (optional)
