Spicy chicken with charred corn salsa
These spicy chicken skewers with charred corn salsa, are a simple and flavoursome meal to make and the salsa is vibrant and fresh. Perfect for the warmer evenings. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
15 minsCooking time
20 minsIngredients
- spicy chicken with charred corn salsa
- 3 x chicken breast fillets, skin off
- 1 tablespoon olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- for the salsa
- 3 corn cobs, husks removed
- 1 cup coriander leaves
- 4 tomatoes, deseeded and diced
- 1 red onion, finely diced
- ½ red capsicum, deseeded and diced
- juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Method
Cut the chicken breast lengthwise into thick strips. In a medium bowl combine the paprika, cayenne, coriander, cumin, salt and pepper, add the chicken and mix well until well coated with the spice mixture. Cover with cling film and refrigerate for up to 2 hours.
for the salsa
Cook the corn cobs in boiling water for 10 minutes then remove. Heat a large, flat-based heavy pan or grill pan over a high heat. Brush the boiled corn with olive oil and season with salt and pepper, then place in the hot pan. Cook, turning frequently, until the corn begins to lightly brown. Once the corn is coloured, all over, remove from the pan and set aside to cool. When cool enough to handle cut the corn kernels from the cobs, then roughly chop. In a large mixing bowl add the corn, tomatoes, coriander leaves, capsicum and red onion. Squeeze the lime juice into the bowl and add the olive oil and salt and pepper, toss through so that all ingredients are combined.
Thread the chicken strips onto skewers and cook over a medium heat on either a oiled grill pan or BBQ until the spices form a crust and the chicken is cooked through. Serve hot or cold with the corn salsa and wedges of fresh lime.
