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–+ servings

Grilled barbecue chicken with creamy corn & potato salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 400 grams Potatoes
  • 1 Spring Onion
  • 2 cloves Garlic
  • 1 cup Corn
  • 1 Lemon
  • 120 grams Sour cream lite
  • 2 tsp Olive oil first
  • 50 grams Barbecue sauce
  • 1 tbsps Red wine vinegar
  • 1 tbsp Honey
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 2 tsp Olive oil second
  • 500 grams Chicken breast skinless boneless
  • 50 grams Baby spinach

Instructions

PREP & COOK POTATO

  • Bring a steamer pot of water to a boil. Preheat the barbecue grill to medium-high (if using). Wash and halve the unpeeled potatoes, quartering any large ones. Put the potatoes in the steamer pot of boiling water and cook for 10-12 mins, until tender. Then set aside to cool.

PREP INGREDIENTS

  • Meanwhile, thinly slice the spring onion. Peel and mince the garlic. Drain and rinse the corn. Finely grate the zest of half the lemon, then juice the half. For the dressing, put the sour cream, lemon zest, lemon juice and the first measure of oil in a large bowl, season with salt and pepper and whisk to combine. For the barbecue sauce combine the garlic, barbecue sauce, red wine vinegar and honey in a small bowl. Reserve half the sauce in a separate small bowl for serving.

PREP CHICKEN

  • If not using a barbecue, preheat a griddle pan or frypan on medium-high heat. Combine the cumin, coriander and the second measure of oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the spice oil and turn to coat.

COOK CHICKEN

  • Cook the chicken on the preheated barbecue grill (if using) or pan and cook, turning and brushing with the barbecue sauce every 2 mins, for 4-8 mins, until lightly charred and cooked through. Remove from heat and rest for 3 mins.

MAKE SALAD

  • While the chicken is resting, add the potato, corn, spinach and half the spring onion to the creamy dressing and gently toss to coat. Taste, then season with salt and pepper.

TO SERVE

  • Divide the grilled barbecue chicken with creamy corn and potato salad and any resting juices between plates. Sprinkle with the remaining spring onion and serve with the reserved barbecue sauce.