Peri Peri Chicken with Charred Corn & Avocado Salsa
Ingredients
- 4 Budd’s Real Free Range Chicken Breast Fillets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp chilli flakes adjust to taste
- ½ tsp ground cumin
- Salt and freshly cracked black pepper
- 2 corn cobs husks removed
- 2 ripe avocados diced
- 250 g cherry tomatoes halved
- ¼ cup finely diced red onion
- 2 tbsp chopped fresh coriander
- 1 lime juiced
- 1 tbsp olive oil
- Salt and pepper to taste
- Lime wedges to serve
Instructions
- In a large bowl, combine the olive oil, lemon juice, smoked paprika, sweet paprika, garlic powder, onion powder, oregano, chilli flakes, cumin, salt and pepper.
- Add the chicken breast fillets and coat well. Cover and refrigerate for at least 30 minutes.
- Preheat a barbecue grill or chargrill pan over medium-high heat.
- Brush the corn lightly with olive oil and cook, turning occasionally, until lightly charred on all sides. Remove and allow to cool slightly before slicing the kernels from the cob.
- Combine the charred corn, avocado, cherry tomatoes, red onion, coriander, lime juice, olive oil, salt and pepper in a bowl. Toss gently to combine.
- Cook the chicken for approximately 6–7 minutes per side, or until cooked through and the internal temperature reaches 75°C. Allow to rest for 5 minutes before slicing.
- Serve the sliced peri peri chicken topped generously with the charred corn and avocado salsa. Finish with extra lime wedges and serve with steamed rice, roasted potatoes or a crisp green salad.
Notes
For extra flavour, marinate the chicken overnight.
If cooking on the barbecue, keep the heat at medium to achieve beautiful grill marks without burning the spices.
Add diced jalapeños or extra chilli if you like a little more heat.
This recipe pairs perfectly with roasted sweet potato wedges or fluffy coconut rice.
Tried this recipe?Let us know how it was!
