Smoky chicken thighs with sweetcorn salad
By OcadoLife
Published on 09 December 2021
Paprika brings a smoky flavour to this easy take on piri piri chicken.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 8 free-range whole chicken thighs
- 1 tbsp of olive oil, plus 1tbsp extra for the corn
- 2 tsp of smoked paprika
- 2 small of garlic cloves, crushed, plus 1 extra (crushed) for the dressing
- 1 lemon, zested, juice saved for the dressing
- 1 tsp of dried oregano
- 4 sweetcorn cobs
- 4 little gem lettuces, (washed and cut lengthways into quarters)
- 2 spring onions, finely chopped
- 1 red chilli, for the dressing
- 2 tbsp of chives, finely chopped
Method
Step 1
Remove the chicken thighs from the fridge and use a sharp knife to make a couple of slits in the skin of each one. Heat the grill to high.Step 2
Mix 1tbsp oil with the paprika, crushed garlic cloves, lemon zest and oregano and brush over the chicken. Rub a little more oil over the corn on the cobs and season.Step 3
Place the chicken on a grill rack or large tray and grill for 10 mins, turning occasionally. Add the corn cobs to the tray and grill both for 10 mins more, turning every so often, until the chicken is crisp and cooked through and the corn is tender.Step 4
Meanwhile, mix all the dressing ingredients together and season.Step 5
Lay the little gem wedges out onto plates. Using a sharp knife, cut the corn from the cobs and sprinkle over the lettuces. Top with the chicken, pour over the dressing and scatter with the spring onion slices to serve.Step 6
Leftover tip: Any leftovers would be great as a taco or sandwich filling. Just add soured cream or mayo.