Bright, zesty, and perfect for any braai or quick dinner. This lime and chilli chicken with smoky corn recipe brings bold flavours to your plate with minimal fuss. Succulent chicken charred in a fiery lime-chilli marinade gets a smoky companion in golden corn, making it the ultimate summer crowd-pleaser.
Lime and chilli chicken with smoky corn
Ingredients
- 4 cobs corn, with husks
- Westfalia Butter Flavoured Avocado Oil, for brushing
- 15ml (1 tbsp) finely grated lime rind
- sea salt, to taste
- 4 x 200g chicken breast fillets, trimmed
- 80ml (⅓ cup) coriander leaves
- 2 spring onions, sliced
- 1 long red chilli, chopped
- 15ml (1 tbsp) Westfalia Plain Avocado Oil
- 15ml (1 tbsp) lime juice
- lime wedges, to serve
Instructions
Pull the husks back from the corn and tie with kitchen string. Braai until tender and golden, about 10 – 12 minutes.
Combine the butter-flavoured avocado oil, lime rind and salt, and brush over the cooked corn. Set aside.
Slice the chicken breasts in half horizontally, brush with the butter-flavoured avocado oil and braai until cooked through, about 1 – 2 minutes on each side.
Mix to combine the coriander, spring onions, chilli, plain avocado oil and lime juice. Top the chicken with the coriander mixture and serve with the corn cobs and lime wedges.
