Description
A scrumptious Mexican inspired chicken recipe, perfect for a weeknight dinner.
Ingredients
Chicken
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) Cajun or peri-peri spice blend
2 tsp (10 ml) smoked chilli flakes
2 cloves garlic, crushed
juice of 1 lemon
4 free-range chicken breast fillets
Salsa
4 corn cobs
olive oil
1 large ripe avocado pear, peeled, pippped and diced
1 handful of fresh coriander, finely chopped
1 bunch spring onions, thinly sliced
juice of 1 lemon
1 fat clove garlic, crushed
1 green chilli, seeded and chopped (optional)
Instructions
Mix the olive oil, Cajun spice, chilli flakes, garlic and lemon juice together and rub the chicken breasts with this mixture. Keep to one side.
Meanwhile, heat a griddle pan, rub the corn with some oil and grill until cooked through and slightly charred on all sides, about 15 minutes. Keep to one side.
In the same griddle pan, grill the spiced chicken breasts for about 15 minutes, turning once or twice. Keep to one side and allow to rest for 5 minutes before slicing.
Slice the corn off the cobs and combine with the remaining salsa ingredients in a medium bowl.
Serve the sliced chicken and salsa with warm wraps.
Tip
Grill the chicken and corn on a Weber or braai them!
