Grilled Jalapeño Lime Chicken with Corn Mash
User Reviews
5
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Prep Time
10 mins
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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
Description
Grilled Jalapeño Lime Chicken with Corn Mash highlights the interplay of spicy, citrus, and creamy flavors through its marinade, sides, and garnishes. The chicken breasts are pounded to uniform thickness and marinated with finely chopped jalapeños, garlic, lime zest, and juice, then grilled to maintain juiciness and capture smoky notes. The corn mash, combining sweet corn with sautéed onion and garlic, enriched by sour cream and vegetable stock, offers a smooth and slightly sweet complement.
The addition of jewelled onions prepared by soaking red onion in lime juice, water, brown sugar, and salt provides a crisp acidity and mild sweetness to balance the dish. Serving with fresh avocado slices, red chili pepper, lime wedges, and cilantro enhances freshness and layers of flavor. This combination makes for a dish that merges spicy, citrus, creamy, and tangy elements.
The recipe accommodates fresh, canned, or frozen corn for the mash, and the chicken can marinate from 15 minutes up to 3 hours, allowing some flexibility in preparation timing. The dish’s balanced flavors work well for a satisfying dinner with minimal leftover complexity.
Ingredients
For the chicken:
- 2 jalapeno chili
- 3 garlic cloves
- 2 lime
- 2 tablespoon olive oil
- 1 ½ teaspoon salt
- 4 chicken breast
For the jewelled onions:
- 1 red onion
- 1 lime
- 1 tablespoon water
- ½ teaspoon brown sugar
- ¼ teaspoon salt
For the Corn Mash:
- 1 onion small
- 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 chili pepper
- 2 lime
- cilantro fresh
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 for the corn mash with good results.
- Marinate the chicken for at least 15 minutes, but no more than 3 hours, to maintain texture and flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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