Lime and chilli chicken with smoky corn

Lime and chilli chicken with smoky corn

Westfalia Plain or Lemon Flavoured Avocado Oil

Avocado oil is versatile and delicious. With a high smoke point of 250°C, it is ideal for cooking, baking, drizzling, dipping, frying and roasting – even for braaiing. It is an excellent substitute for other culinary oils and is suitable for vegetarians and vegans.

Lime and chilli chicken with smoky corn

Serves: 4
Cooking Time: 20 mins

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

1

Pull the husks back from the corn and tie with kitchen string. Braai until tender and golden, about 10 – 12 minutes.

2

Combine the butter-flavoured avocado oil, lime rind and salt, and brush over the cooked corn. Set aside.

3

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.

4

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.

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