Learn how to cook this amazing Chipotle Chicken and Corn Salsa, with a drizzle of Extra Virgin Olivado Olive oil. Full recipe and video here:
500g / 17oz boneless skinless chicken thighs
1/2 cup Barker’s chipotle sauce
1Tbsp instant coffee powder 2 limes
4 ears of corn, peeled
1 small red onion, finely diced
1 red capsicum, diced
1/2 cup coriander leaves, torn
50g / 1.7oz feta, crumbled
Drizzle of Extra Virgin Olive oil
1. 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.
2. Heat a grill pan or BBQ to high heat, add a drizzle of Olivado Olive oil 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).
3. To make the salsa, carve the corn from the cob and place into a bowl. Add in the onion, capsicum, coriander, feta and Olivado Olive oil. Squeeze in the juice of the remaining lime, stir and season to taste.
Serve the salsa alongside the chicken thighs.
Tip: Add avocado cubes to the salsa if liked.