Chargrilled Chicken w/ Peri Peri Sauce and BBQ Corn Salad

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SERVES UP TO FOUR
PREP TIME: 30 - 40 MINUTES
COOKING TIME: 15 MINUTES

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Ingredients

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FOR THE CHICKEN RUB

1 PACKET CHICKEN THIGHS

2 TSP CUMIN

2 TSP SMOKED PAPRIKA

1 TSP CHILLI POWDER

FOR THE PERI PERI SAUCE

1 RED CAPSICUM, ROUGHLY CHOPPED

1 CARROT, 1CM MOONS

1 RED ONION, ROUGHLY CHOPPED

4 GARLIC CLOVES

1 TSP DRIED OREGANO

2 LARGE RED CHILLIES, SEEDS IN, ROUGHLY CHOPPED

2 JALAPENOS, SEEDS IN, ROUGHLY CHOPPED

5CM KNOB GINGER, GRATED

2 LEMONS, ZESTED AND JUICED

1/4 CUP WHITE WINE VINEGAR

2 TBSP OLIVE OIL

SALT & PEPPER, TO TASTE

FOR THE BBQ CORN SALAD

4 CORN ON THE COB, HUSKS REMOVED

PALM SIZE HANDFUL OF BOTH MINT AND CORIANDER, FINELY CHOPPED

8 CHERRY TOMATOES, HALVED

2 TSP SMOKED PAPRIKA (FOR CORN)

JUICE OF 1 LIME

SALT & PEPPER, TO TASTE

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Utensils

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FOOD PROCESSOR

SHARP KNIVES

BAKING TRAY

GRATER

BBQ OR FRY PAN

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Method

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1. PREHEAT YOUR OVEN TO 180 DEGREE CELSIUS

2. PLACE THE CHOPPED CAPSICUM, CARROT, ONION AND WHOLE GARLIC ON A BAKING TRAY WITH THE OREGANO, SALT AND A GENEROUS SPLASH OF OLIVE OIL. BAKE FOR 20 MINUTES

3. MIX THE CHICKEN RUB SPICES TOGETHER IN A BOWL AND THEN MASSAGE INTO CHICKEN IN A SEPERATE SMALL BOWL. PLACE CHICKEN ASIDE IN FRIDGE TO MARINATE

4. AFTER 20 MINUTES, ADD THE ROUGHLY CHOPPED CHILLIES TO THE TRAY AND BAKE FOR AN ADDITIONAL 10 MINUTES

5. REMOVE FROM OVEN AND ALLOW VEGGIES TO COOL

6. PLACE THE VEG, AS WELL AS THE OTHER PERI PERI INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL YOU HAVE A CHUNKY PASTE

7. REMOVE KERNELS FROM THE CORN BY GLIDING YOUR KNIFE DOWN THE SIDE OF THE COB AND THEN PAN FRY WITH PAPRIKA AND A SPLASH OF OLIVE OIL FOR AROUND 5 MINUTES

8. MIX CORN WITH OTHER SALAD INGREDIENTS AND SEASON TO YOUR LIKING WITH LIME JUICE AS WELL AS SALT & PEPPER

9. IN A SEPERATE OILED FRY PAN, COOK CHICKEN THIGHS FOR AROUND 8-9 MINUTES OR UNTIL CHARRED AND COOKED THROUGH

10. SERVE WITH SALAD & PERI PERI SAUCE!

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