Hayden Quinn's charred lemon chicken with barbecued corn and mint salad

Name: Hayden Quinn's charred lemon chicken with barbecued corn and mint salad
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 2 garlic cloves, crushed; Finely grated zest and juice of 1 lemon, plus extra lemon wedges to serve; 1 tbs finely chopped oregano leaves; 12 chicken tenderloins; 2 corn cobs, husks and silks removed; 1 small red onion, thinly sliced; 1 small red capsicum, seeds and white membrane removed, thinly sliced; 1/2 bunch mint, leaves picked; Thick Greek-style yoghurt, to serve; 2 tbs red wine vinegar; 1 tbs caster sugar; 2 tsp finely chopped flat-leaf parsley

4 ratings

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Hot summer days call for sunset barbecues. Follow Hayden Quinn's lead and get out of the kitchen for tonight's dinner.

1/4 cup (60ml) olive oil
2 garlic cloves, crushed
Finely grated zest and juice of 1 lemon, plus extra lemon wedges to serve
1 tbs finely chopped oregano leaves
12 chicken tenderloins
2 corn cobs, husks and silks removed
1 small red onion, thinly sliced
1 small red capsicum, seeds and white membrane removed, thinly sliced
1/2 bunch mint, leaves picked
Thick Greek-style yoghurt, to serve

Dressing

1/4 cup (60ml) olive oil
2 tbs red wine vinegar
1 tbs caster sugar
2 tsp finely chopped flat-leaf parsley

Method

1.

Place oil, garlic, lemon zest and juice, and oregano in a bowl, and whisk to combine. Add chicken, season and toss to coat the chicken well. Cover with plastic wrap and marinate in the fridge for 30 minutes.
2.

Preheat a barbecue or chargrill to high. Cook corn, turning frequently using long tongs, for 6-8 minutes until lightly charred. Transfer to a plate and set aside to cool.
3.

Remove chicken from marinade, discard marinade, then cook for 4 minutes each side or until lightly charred and cooked through. Set aside to rest for 5 minutes.
4.

For the dressing, whisk all the ingredients in a small bowl, then season.
5.

Remove corn kernels from each cob by standing it upright on a board and cutting downwards along the cob with a sharp knife. Transfer corn to a large bowl with the onion, capsicum and mint leaves. Add the dressing and toss to combine. Serve the chicken with the salad, yoghurt and lemon wedges.