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Grilled Poblanos, Charred Corn & Pickled Onion Salad
summertime on a plate!
Course Dinner, Lunch
Cuisine Australian, Mexican
Keyword charred corn, flock rose, poblanos, rose wine
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 299kcal
Author AnotherFoodBlogger
Chef Knives
Chopping board
mixing bowl
Measuring utensils
tongs
BBQ or grill pan
Chicken
- 4 chicken thighs
- handful chopped coriander
- 2 tbsp lime juice
- 3 tbsp olive oil
- salt
Salad
- 6 poblano peppers
- 2 corn
- handful pickled onion
- handful coriander
- 200 g Greek yoghurt
- 3 tbsp lime juice
- 4 tbsp olive oil
- salt
Chicken
Heat BBQ to 200c
Chop the coriander and mix with lime juice, oil and salt.
Rub into the chicken, set aside and prepare the salad ingredients
Grill chicken over direct heat for 12-15 minutes until charred and cooked to internal temp of 74c – allow to rest for 3-4 minutes before serving
Salad
Mix yoghurt, lime juice and pinch of salt together, set aside in the fridge
Peel corn and cut larger poblanos in ½ (removing seeds). Drizzle with oil and salt
Grill the poblanos & corn for approx. 8 minutes on direct heat until charred
Remove corn from ear
Serving
Spread yoghurt onto a plate
Top with charred poblanos and corn
Sprinkle pickled onions and coriander leaf on top and serve with a wedge of lime and grilled chicken
Tips/Tricks
- if you don’t have a BBQ you can grill the chicken – I would char it in a grill pan and finish it in the oven @ 200c for about 10 minutes until cooked
- ALWAYS let your meat rest before serving – this allows the juices to redistribute and makes your meat juicer and more tender
- substitute shishito peppers or if you like it spicy jalapenos instead of poblano peppers
Calories: 299kcal | Carbohydrates: 12g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 336mg | Fiber: 3g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 149mg | Calcium: 79mg | Iron: 1mg