Chipotle coffee chicken with charred corn salsa

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.

Prep Time 20 minutes
Cook Time 15 minutes
marinate time 2 hours
Total Time 2 hours 35 minutes
Course Dinner, Lunch
Servings 4 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.

Notes

Tip: Add avocado cubes to the salsa if desired.
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