Chicken

Grilled chilli chicken with iceberg slaw

Name: Grilled chilli chicken with iceberg slaw recipe
Yield: 4
Ingredients: 2 tbs each hot sauce & maple syrup; 1 tbs chipotle in adobo sauce, finely chopped; 2.00 garlic clove, finely chopped; 1 butterflied chicken (about 1.8kg), thighs and breast slashed; 6 long green shallots, trimmed; 3 corn cobs, silks removed; 2 tbs extra virgin olive oil, to drizzle; 1/2 tsp smoked paprika; 2 limes, halved; 1/2 small iceberg lettuce, thinly shredded; 1/2 small white cabbage, thinly shredded; 1/2 cup (125ml) buttermilk; 2 tbs each mayonnaise & extra virgin olive oil, plus extra to drizzle; 2 long green shallots, coarsely chopped; Juice of 1 lime

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by Emma Knowles

Dec 07, 2020

This light and crunchy summer dinner is the perfect pick-me-up for a Sunday lunch or midweek meal.

2 tbs each hot sauce & maple syrup
1 tbs chipotle in adobo sauce, finely chopped
1 garlic clove, finely chopped
1 butterflied chicken (about 1.8kg), thighs and breast slashed
6 long green shallots, trimmed
3 corn cobs, silks removed
2 tbs extra virgin olive oil, to drizzle
1/2 tsp smoked paprika
2 limes, halved
1/2 small iceberg lettuce, thinly shredded
1/2 small white cabbage, thinly shredded

Buttermilk dressing

1/2 cup (125ml) buttermilk
2 tbs each mayonnaise & extra virgin olive oil, plus extra to drizzle
2 long green shallots, coarsely chopped
1 garlic clove, finely chopped
Juice of 1 lime

Method

1.

Combine hot sauce, maple syrup, chipotle and garlic in a large bowl, add chicken and massage to coat well. Cover and set aside at room temperature for 1 hour to marinate.
2.

For the buttermilk dressing, place all ingredients in a food processor and whiz to combine. Season to taste and set aside.
3.

Heat a barbecue or chargrill with a lid to medium-high heat. Drizzle long green shallots and corn with 1 tbs olive oil, season with smoked paprika and sea salt. Grill, turning occasionally, until charred and tender (2-3 minutes for long green shallots, 6-8 minutes for corn). Finely chop long green shallot and remove kernels from corn cobs.
4.

Remove chicken from marinade and drizzle with remaining 1 tbs oil. Place on the barbecue, close the lid and grill, turning occasionally, for 45-50 minutes until charred and cooked through. Set aside, covered loosely with foil, to rest for 20 minutes. Add the lime halves to the grill, cut-side down, and grill lightly. Set aside.
5.

Combine lettuce, cabbage, corn and long green shallot in a bowl, and drizzle with buttermilk dressing to taste. Toss lightly to combine and serve alongside grilled chicken and lime. Drizzle with a little extra dressing to serve.