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Grilled Chicken Thighs with Sweetcorn & Tomato Salsa, Lime & Coriander Avocado & Soft Tortillas
Ingredients
4-6 boneless, skinned chicken thighs
1 garlic clove, sliced
2 teaspoons olive oil
freshly ground black pepper
8 or 12 soaked wooden skewers
1 avocado
1 lime, cut in wedges
1 tablespoon chopped coriander
4 warmed soft tortillas to serve
Sweetcorn & Tomato Salsa
1/2 cob of corn steamed
1 large tomato, in 1/2 cm dice
1/4 red pepper, in 1/2 cm dice
1 tablespoon chopped coriander
2 tablespoons tomato juice
2 teaspoons salt
1/8 teaspoon ground chilli powder
Method
Place chicken in a bowl with the garlic, oil and a good grinding of pepper and mix together thoroughly. Roll thighs loosely back into their barrel shape and thread each one on to parallel skewers to hold them in place. Cover and set aside 5 minutes.Grill chicken thighs over a medium heat 8-10 minutes each side or until cooked through. Rest 2 minutes before sliding off skewers and slicing thinly. Arrange the sliced chicken in piles on 2 dinner plates. Coarsely dice avocado and arrange in piles on the plates, squeezing a lime wedge over each and scattering chopped coriander on top. Serve with remaining lime wedges. Fold warmed tortillas into triangles and add them to the plates. Serve with the bowl of salsa. Serves 2-3
Sweetcorn & tomato salsa
If you wish to make this a day in advance, omit the fresh tomato and use 1/3 cup tomato juice. If you have time you can add some chopped fresh tomatoes just before serving. Combine ingredients in a serving bowl. Adjust seasonings to taste. Serves 2. |
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