Chipotle coffee chicken with charred corn salsa

Name: Chipotle coffee chicken with charred corn salsa
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Ingredients: 500 g Waitoa free-range chicken thigh fillets; 1/2 cup Barker’s chipotle sauce; 1 tbsp instant coffee powder; 2 limes; 4 fresh sweetcorn (peeled); 1 small red onion (finely diced); 1 red capsicum (diced); 1/2 cup coriander leaves (torn); 50 g feta (crumbled); drizzle of extra virgin olive oil

Chipotle Coffee Chicken with charred corn salsa on a plate

This dish screams Summer, and the smoky spicy flavours in the chicken are perfect alongside the fresh corn salsa.

Print Pin Rate

Prep Time 20

Cook Time 15

marinate time 2

Total Time 2 35

Course Dinner, Lunch

Servings people

Ingredients

500 g Waitoa free-range chicken thigh fillets
½ cup Barker’s chipotle sauce
1 tbsp instant coffee powder
2 limes
4 fresh sweetcorn peeled
1 small red onion finely diced
1 red capsicum diced
½ cup coriander leaves torn
50 g feta crumbled
drizzle of extra virgin olive oil

Instructions

Place the chicken thighs in a bowl, and pour over the chipotle sauce, coffee and juice of 1 lime. Stir to coat the chicken, then cover and marinade for at least 2 hours.
Heat a grill pan or BBQ to high heat, then place the corn and chicken thighs on to cook. Cook the corn for 5-10 minutes or until the kernels are slightly charred and leave to cool. Cook the chicken thighs until golden/charred and cooked through. Set aside to rest(keep warm).
To make the salsa, carve the corn from the cob and place into a bowl. Add in the onion, capsicum, coriander, feta and olive oil. Squeeze in the juice of the remaining lime, stir and season to taste.
Serve the salsa alongside the chicken thighs.