Chargrilled Chicken with Corn and Avocado Salsa

We had a couple of corn cobs left over so I looked up some recipes to use these up.  My advice is you need to add this to your camping recipe list, but you don’t need to be on holiday to enjoy this one!  Very yummy.  (Taste.com.au/recipes/chargrilled-chicken-corn-avocado-salsa).  I also used my home made greek yoghurt to drizzle on top.

Ingredients

• olive oil – 2 x tsp for marinade plus 1 tbsp for cooking the chicken
• lime juice – 1/2 lime (1tbsp) for marinade plus another 2 tsp for the salsa
• 1 x garlic clove
• 1 x tsp Cumin (I didn’t have any so I used a mexican Burrito mix and this worked well.  I used a couple of teaspoons)
• 1/4 tsp cayenne pepper (I used tobasco sauce)
• 480g chicken tenderloins (I used 4 x chicken thighs that I pounded flat)
• 2 x corn cobs, husks and silks removed
• 1 x ripe avocado, halved, stone removed, peeled and diced
• 2 x green spring onions, ends trimmed and thinly sliced (I used a 1/4 of a red onion finely diced)
• 2 x teaspoons of fresh lemon juice for the salsa
• 2 x tsp lime juice (extra) for the salsa
• 1/3 cup coarsley chopped coriander
• Optional – I used a medium red chilli and removed the seeds then finely diced
• green salad leaves
• plain greek yoghurt

Method

1. For the marinade combine oil, lime juice, garlic, cumin and cayenne pepper.  Coat the chicken with the marinade.  Cover with plastic wrap and place in the fridge for 1 hour prior to cooking.  (I used a freezer bag to coat and refrigerate the chicken)
2. Preheat the BBQ grill or frypan to medium heat.  Cook corn turning occasionally for 15 minutes or until tender and charred.  Transfer to a plate and set aside  to cool.  Cut the kernels off and put in a bowl.
3. Add avocado, onions, lemon juice, lime juice, coriander to the bowl with the corn and gently toss to combine.  I also seasoned with salt and pepper and added the finely diced chilli (optional).
4. Heat BBQ grill or Frying Pan (heat about a tablespoon of olive oil) on medium high.  Cook chicken for approximately 3 minutes on each side  or until cooked through .
5. Place salad leaves on the plate, top with salsa (keep some for a garnish) then top with the chicken.  I added a little bit more salsa on top of the chicken as a garnish then drizzled with some greek yoghurt.

Looked gourmet and tasted amazing!!!  Enjoy.

PS – I was going to take a photo for the blog, but it was too yummy and we ate it all.  I will get a photo next time