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