Grilled Jalapeño Lime Chicken with Corn Mash
User Reviews
5.0
60 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
611 kcal
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Course
Main Course
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Cuisine
Australian
Grilled Jalapeño Lime Chicken with Corn Mash
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This Grilled Jalapeño Lime Chicken with Corn Mash is the perfect dish for summer entertaining. Cooked on the BBQ or grill the chicken has a smoky taste which works so well with the jalapeño lime marinade. Then paired with some sweet corn mash and the zing of jewelled onions. This meal is beautiful, delicious and so quick to put together.
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Ingredients
For the chicken:
- 2 jalapeño chillies
- 3 garlic cloves
- 2 limes
- 2 tablespoon olive oil
- 1 ½ teaspoon salt
- 4 chicken breasts
For the jewelled onions:
- 1 red onion
- 1 lime
- 1 tablespoon water
- ½ teaspoon brown sugar
- ¼ teaspoon salt
For the Corn Mash:
- 1 small onion
- 1 garlic clove
- 1 tablespoon olive oil
- 2 ½ cups sweet corn (see notes)
- ⅓ cup vegetable stock
- 4 tablespoon sour cream
To serve:
- 1 avocado
- 1 red chilli
- 2 limes
- fresh cilantro
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Instructions
Start with the chicken marinade:
- Finely chop the jalapeño and garlic and place in a large zip lock bag (or tupperware).
- Zest the limes into the bag and then cut them in half and add the juice, add the olive oil and salt. Then seal the bag and squish the ingredients together a little.
- Cover a chopping board with a sheet of cling film or baking paper.
- Place the chicken breasts on top and cover with another sheet of cling film or baking paper. Use a smooth meat mallet or your pestle from your pestle and mortar (or anything heavy) to slightly flatten the fat end of the chicken. You are aiming to get the whole breast a uniform thickness.
- Add the chicken breasts to bag and smooch everything about.
- Set aside for at least 15 minutes and up to 3 hours.
For the jewelled onions:
- Peel and finely chop the red onion.
- Place the onion into a non-metallic bowl, add the water, salt, sugar and the juice of the lime.
- Set aside until you are ready to serve.
For the corn mash:
- Peel and finely chop the onion and garlic.
- Pour the olive oil into a small saucepan and cook the onion and garlic over a low heat until they are soft (about 3 minutes).
- Add the sweetcorn and vegetable stock then simmer, covered, for 4 minutes.
- Stir in the sour cream and use a immersion blender to smash the corn and create a coarse puree. (or use a food processor if you want a very smooth smash) .
- Cover your corn mash and set the bowl over a second bowl of hot water (this will keep it warm)
To cook and finish the dish:
- Get the barbecue or griddle pan searingly hot. Turn the heat down to medium high and cook the chicken for 3-4 minutes on each side until cooked through.
- Let the chicken rest whilst you chop the avocado and red chilli.
- Serve the chicken on a bed of the corn smash, topped with the chopped avocado, some of the jewelled onions, chopped chilli, wedges of lime and sprigs of cilantro.
Notes
- You can use fresh, canned or frozen corn in this recipe.
Nutrition Information
Show Details
Calories
611kcal
(31%)
Carbohydrates
42g
(14%)
Protein
54g
(108%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Cholesterol
150mg
(50%)
Sodium
1452mg
(61%)
Potassium
1517mg
(43%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
650IU
(13%)
Vitamin C
61.3mg
(68%)
Calcium
78mg
(8%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 42g | 14% |
| Protein | 54g | 108% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 150mg | 50% |
| Sodium | 1452mg | 61% |
| Potassium | 1517mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 61.3mg | 68% |
| Calcium | 78mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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