Name: Coconut and lime chicken with chipotle corn
Total time: 1500 s
Yield: 4
Ingredients: 300 gram chicken breast; as needed coconut and lime seasoning; 1 tablespoon vegetable oil; 4 sweet corn on the cob; 50 gram unsalted butter; 1 teaspoon chipotle chilli paste; 50 gram parmesan; 1 lime; 1 sweet heart cabbage; 2 tablespoon roasted garlic mayonnaise

Step 1

Heat your barbecue, burning the charcoal until white. Sit the wire rack over the coals.

Step 2

Lightly oil (15 mL) the sweetcorn cobs (4) and place them on the wire rack. Turn the corn occasionally using tongs. Once lightly charred on all sides, remove and set aside on a tray.

Step 3

In a small bowl, mix the softened butter (50 g) and chipotle paste (5 g) . Brush this mix over the charred corn and scatter over the cheese (50 g) .

Step 4

Evenly coat the chicken breasts (300 g) in the coconut and lime seasoning (as needed) (as much as you’d prefer) then place it on the barbecue wire rack and cook for about 3 minutes on each side, depending on the heat. Ensure the chicken is thoroughly cooked before serving.

Step 5

Put the lime juice (1) in a salad bowl. Add the cabbage (1) and roasted garlic mayo (30 g) . Toss together and serve with the chipotle corn and chicken.

Coconut and lime chicken with chipotle corn

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