1/15/2012

Grilled corn and potato salad with piri piri chicken recipe

Photo: Grilled corn and potato salad with piri piri chicken recipe

The Grilled Recipes kitchen invites you to try Grilled corn and potato salad with piri piri chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled corn and potato salad with piri piri chicken.

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

Preparation Time 35 minutes
Cooking Time 40 minutes

Equipment

You"ll need 12 x 24cm bamboo skewers soaked in water for 20 minutes.

Ingredients (serves 6)

1 tsp sweet paprika
3 cloves garlic, halved
3 red bird’s-eye chillies
1/3 cup oregano leaves
1 tbs red wine vinegar
160ml (2/3 cup) 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 tbs torn flat-leaf parsley

Method

To make chicken marinade, process 1 tsp salt, paprika, garlic, chillies, 2 tbs 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.

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.

Heat a chargrill pan or barbecue to medium. Brush corn with 1 tbs 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.

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.

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.

Whisk lemon juice, cumin, parsley, remaining 1 tbs 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.

Serve chicken skewers with salad.

Source
MasterChef - December/January 2011, Page 110
Recipe by Sophia Young

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