Chicken

Shannon Bennett's piri-piri chicken with charred corn salsa

Name: Piri-piri chicken with charred corn salsa
Yield: 4
Ingredients: 6 garlic cloves, roughly chopped; 12 long red chillies, 6 seeded and chopped, 6 left whole; 4cm piece (20g) ginger, finely chopped; Finely grated zest and juice of 2 lemons, plus 1 extra, halved; 2 tbs honey; 2 fresh bay leaves, torn; 2 tsp smoked paprika; 1/3 cup (80ml) olive oil; 6 chicken Marylands, jointed; 4 corn cobs, husks removed; 1 tbs olive oil; 1 Lebanese cucumber, finely diced; 2 spring onions, finely chopped; ¼ bunch mint, leaves roughly chopped

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by Shannon Bennett

Chef

Aug 20, 2018

“Grilled chicken with a Portuguese twist” - Shannon Bennett.

6 garlic cloves, roughly chopped
12 long red chillies, 6 seeded and chopped, 6 left whole
4cm piece (20g) ginger, finely chopped
Finely grated zest and juice of 2 lemons, plus 1 extra, halved
2 tbs honey
2 fresh bay leaves, torn
2 tsp smoked paprika
1/3 cup (80ml) olive oil
6 chicken Marylands, jointed

Charred corn salsa

4 corn cobs, husks removed
1 tbs olive oil
1 Lebanese cucumber, finely diced
2 spring onions, finely chopped
¼ bunch mint, leaves roughly chopped

Method

1.

Blitz garlic, chopped chilli, ginger, lemon zest and juice, honey, bay leaf and paprika in a small food processor until finely chopped.
2.

With the motor running, slowly pour in oil until combined. Pour three-quarters of the mixture into a bowl, add chicken and turn to coat. Marinate for at least 20 minutes.
3.

For salsa, heat a barbecue or chargrill pan to medium-high. Drizzle corn with oil and grill for 10-12 minutes until tender and lightly charred. Cool, then slice kernels from cobs, place in a bowl with remaining ingredients and remaining marinade mixture and season.
4.

Reduce barbecue or pan to medium-low. Drain chicken, reserving marinade, and grill (preferably with barbecue hood down), turning and basting with reserved marinade, for 25-30 minutes until chicken is cooked through. Cover loosely with foil to rest and keep warm. Grill whole chillies and lemon halves for 4 minutes or until charred.
5.

Serve chicken and grilled chillies with corn salsa and grilled lemon.