Barbecued spiced chicken with corn, avocado and lime


  • Serves 4 - 6 people

Throw some chopped fresh chilli into the dressing for a little more spice. 

  • 6 chicken Marylands, skin slashed
  • 50 ml olive oil, plus extra for drizzling
  • 1 tbsp lime juice
  • 1 garlic clove, finely chopped
  • 1 tsp each sweet paprika, smoked paprika and ground cumin
  • 4 corn cobs
  • 2 avocados, coarsely chopped
  • 1 spring onion, thinly sliced
  • Tomatillo dressing
  • 150 gm drained canned tomatillos (see note)
  • ½ cup (firmly packed) coriander
  • 1 garlic clove, coarsely chopped
  • 80 ml (1/3 cup) olive oil
  • 50 ml lime juice, or to taste
01   Heat a char-grill or barbecue to medium-high. Combine chicken in a bowl with oil, lime juice, garlic and spices, season to taste and massage marinade into chicken. Grill, turning often, until browned and cooked through (10-15 minutes).
02   Drizzle corn with a little olive oil and grill, turning occasionally, until slightly charred and tender (6-8 minutes). Cut kernels from corn, keeping in clusters, then transfer to a bowl. Just before serving, add avocado and spring onion.
03   For tomatillo dressing, process tomatillos, coriander and garlic in a small food processor until smooth, add olive oil and lime juice, season to taste and process to combine.
04   Drizzle tomatillo dressing over corn mixture to taste and toss to combine. Serve with spiced chicken and extra dressing to taste.
Note Canned tomatillos are available from Monterey Mexican Foods, Fireworksfoods and select delicatessens.
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