Portuguese-style barbecue chicken thighs with corn salad

ingredients

• • 2 teaspoon cracked black pepper
  • 2 fresh small red chillies, deseeded and finely chopped
  • 1/2 teaspoon hot paprika
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoon red wine vinegar
  • 3 tablespoon olive oil
  • 6 chicken thigh fillets (660g), halved
  • 2 medium corn cobs, husks and silks removed
  • 3 medium oranges, peeled and sliced
  • 300 gram baby spinach leaves
  • 1 medium red onion, thinly sliced

method

• • 1

    Combine pepper, chilli, paprika, garlic, zest, juice, vinegar and 2 Tbsp of the oil in a medium bowl. Reserve about a quarter of the dressing in a small jug. Add chicken to bowl and rub dressing all over chicken.

  • 2

    Rub remaining oil all over corn and season with salt and pepper. Cook corn on a heated, oiled barbecue grill over medium-high heat for 5 minutes or until charred. When cool enough to handle, cut kernels from cobs with a sharp knife.

  • 3

    Cook chicken in batches on a heated, oiled barbecue grill over medium-high heat for 4 minutes each side or until cooked through.

  • 4

    Place corn in a large bowl with orange, spinach and onion; toss gently to combine.

  • 5

    Serve chicken with corn salad, drizzled with the reserved dressing.

notes

• Invest in a meat thermometer as it helps ensure your chicken is cooked through. Check the temperature by inserting thermometer into the thickets part of the chicken – the internal temperature should be at least 75°C. - A grain-fed, free-range, organic chicken will have more flavour, so start with quality and you’ll get a better result.