Grilled corn and potato salad with piri piri chicken

Recipes / Meat

Add a bit of spice to dinner tonight with this piri piri chicken recipe. Served with grilled corn and potato salad, its sure to become a fave.

Recipe «Grilled corn and potato salad with piri piri chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp sweet paprika, 3 cloves garlic, halved, 3 red bird’s-eye chillies, 1/3 cup oregano leaves, 1 tbsp red wine vinegar , 160ml olive oil, 8 chicken thigh fillets, each cut into 3 strips, 400g chat potatoes , 4 cobs corn, husks removed, 1 large red capsicum, 1 lemon, juiced, 1 tsp ground cumin, 2 tbsp torn flat-leaf parsley.

Ingredients:

  • 1 tsp sweet paprika 
  • 3 cloves garlic, halved 
  • 3 red bird’s-eye chillies 
  • 1/3 cup oregano leaves 
  • 1 tbsp red wine vinegar 
  • 160ml olive oil 
  • 8 chicken thigh fillets, each cut into 3 strips 
  • 400g chat potatoes 
  • 4 cobs corn, husks removed 
  • 1 large red capsicum 
  • 1 lemon, juiced 
  • 1 tsp ground cumin 
  • 2 tbsp torn flat-leaf parsley 

Instructions

  1. To make chicken marinade, process 1 teaspoon salt, paprika, garlic, chillies, 2 tablespoons oregano, vinegar and 80ml (1/3 cup) oil in a food processor until smooth. Toss with chicken in a large bowl to coat. Refrigerate for 1 hour to marinate.
  2. Meanwhile, place potatoes in a pan of cold water, bring to the boil and cook for 15 minutes or until just tender. Drain. Cool, then thinly slice.
  3. Heat a chargrill pan or barbecue to medium. Brush corn with 1 tablespoon oil, then cook, turning, for 8 minutes or until lightly charred and tender. Cool. Cut corn kernels from cobs, keeping them together in large chunks.
  4. Meanwhile, in the same pan, cook capsicum, turning, for 8 minutes or until skin is blackened. Place in a bowl, cover and leave for 8 minutes, then rub off skin. Carefully cut flesh into thin strips (juices will be hot). Discard seeds.
  5. Increase heat to high. Thread 2 pieces of chicken onto each skewer. Cook the skewers, in 2 batches, for 4 minutes each side or until cooked through.
  6. Whisk lemon juice, cumin, parsley, remaining 1 tablespoon oregano and 60ml (1/4 cup) oil in a large bowl. Season with salt and pepper. Add potatoes, corn and capsicum, and toss to combine.
  7. Serve chicken skewers with salad.