Go Back
+ servings
Print

Crispy chicken & corn salsa

Delicious crispy chicken with charred corn and avo salsa
Course Dinner
Cuisine Worldwide
Keyword Avocado Corn Salad, Chicken & Corn, Corn Salad, Crispy Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 people
Calories 664kcal
Author AnotherFoodBlogger

Ingredients

  • 2 chicken thighs skin on
  • 1 avocado diced
  • 1 spring onion sliced finely
  • 2 corn ears
  • 8 cherry tomatoes chopped
  • 1 jalapeno diced
  • 2 lime wedges
  • 1 handful fresh coriander
  • salt
  • pepper
  • 25 g feta cheese
  • 2 tbsp olive oil

Instructions

  • Pat dry the chicken skin, season with salt and rub with 1 tbsp oil. Cook in oven or bbq(on indirect heat) for 30 minutes @ 200c *see tips*
  • Grill the corn until nicely charred and remove kernels from ear.
  • Mix all remaining ingredients (except lime) together in a bowl and toss to combine.
  • Place salad & chicken on plate. Squeeze with lime to finish. I used a little garlic aioli on the plate when serving as a sauce but this is optional.

Notes

 

Essential Tools

  • oven or bbq
  • chopping board
  • chef knives
  • mixing bowl
  • tongs
  • grill pan or bbq

Tips/Tricks

  • I cooked this chicken on my bbq using indirect heat but you can cook it in the oven using same method OR fry it in a pan on high heat for 4 minutes and then flip so it is skin side up and cook in oven for 20 minutes @ 180c
  • charring the spring onions and/or jalapeno will add extra flavour to the dish if you are using your bbq
  • the salad works great with pork, beef and salmon too so a great recipe to have up your sleeve
 
 

Nutrition

Calories: 664kcal | Carbohydrates: 32g | Protein: 26g | Fat: 52g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 257mg | Potassium: 1129mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1060IU | Vitamin C: 46.9mg | Calcium: 96mg | Iron: 2.3mg