Marinated Butterflied Chicken with Chargrilled Corn and Capsicum Salsa

Marinated Butterflied Chicken with Chargrilled Corn and Capsicum Salsa

  • Preparation time

    15 mins
  • Cook time

    45 mins
  • Serves 4-6

Ingredients

  • Nando’s PERi-PERi Marinade - 1 cup (250ml)
  • Whole chicken, butterflied - 1
  • Lemons, thickly sliced - 2
  • Bay leaves - 2
  • Olive oil - 1 Tbsp

Chargrilled Corn and Capsicum Salsa

  • Red pepper (capsicum) - 1
  • Corn cobs, husks removed - 4
  • Coriander leaves, roughly chopped - 1/3 Cup (80ml)
  • Spring onions, thinly sliced - 3
  • Lemon juice - 1 Tbsp
  • Olive oil - 1 Tbsp
  • Salt
  • Freshly milled black pepper

Method

  1. For the chicken, combine all of the marinade ingredients, rub over the chicken. Cover and chill for at least 3 hours or overnight.

  2. Cook the chicken and lemon slices on a hot grill or barbecue, basting with the PERi-PERi sauce frequently. Cook for 35 – 45 minutes, or until the chicken is cooked.

  3. For the corn and capsicum salsa, grill the capsicum and corn over a hot grill or barbecue until lightly charred. Allow to cool.

  4. Remove the skin from the capsicum. Deseed and slice thinly. Cut the corn from cob.

  5. Combine the capsicum, corn and remaining ingredients together in a bowl. Season to taste and serve with the chicken.

This recipe was sent in by House of Fine Foods.