Garlic-chilli chicken rolls with corn relish and spicy mayonnaise


  • Serves 4 people

If you have time, marinate the chicken in the fridge a day ahead for a deeper flavour.

  • ¼ cup (firmly packed) oregano
  • 3 garlic cloves, coarsely chopped
  • 2 small red chillies, coarsely chopped
  • 2 tsp smoked paprika
  • 60 ml (¼ cup) olive oil
  • 8 chicken thigh fillets, skin on, skin slashed
  • To serve: soft bread rolls, halved, buttered
  • To serve: rocket
  • Corn relish
  • 2 corn cobs, kernels removed
  • ½ cup coarsely chopped coriander
  • 3 spring onions, thinly sliced
  • 60 ml (¼ cup) olive oil
  • Juice of 2 limes, or to taste
  • Spicy mayonnaise
  • 300 gm (1 cup) mayonnaise
  • Juice of 1 lime, or to taste
  • 3 small red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp smoked paprika
01   Preheat oven to 200C. Pound oregano, garlic, chillies, paprika and 2 tsp sea salt in a mortar and pestle to a coarse paste (or process in a small food processor), add oil and season to taste. Place in a snap-lock bag with chicken, massaging well to coat thoroughly, and set aside for 10 minutes to marinate.
02   For corn relish, cook corn in a saucepan of boiling water until tender (5-10 minutes), drain, refresh and drain well. Combine in a bowl with coriander and spring onion. Just before serving, add oil and lime juice, season to taste and stir to combine well.
03   Heat a large ovenproof frying pan over medium-high heat. Add chicken skin-side down, cover with a piece of baking paper, weight with a saucepan and cook until skin is golden (5-6 minutes). Remove pan and baking paper, turn and cook until browned (2-3 minutes). Turn once again so chicken is skin-side down, transfer to oven and cook through (3-4 minutes).
04   Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.
05   To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.
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