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RECIPE: Smokey lime-glazed barbecued chicken with corn and pecan salad
A really tasty and sticky southern style glaze
24 FEB 2023
Prep: 10 Minutes - Cook: 30 Minutes - Serves 4
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Is there anything better than glazed chicken on the barbecue? There are some tricks to getting a really tasty and sticky southern style glaze but with our help you’ll be elevating the chicken at your next party. But this chicken needs a side salad, so we will help you put together something a little different from the run of the mill garden salad. This dish has big promise and it delivers.
Ingredients
8 chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
½ cup extra virgin olive oil
4 ears corn, peeled, cut into 2cm discs
½ cup smoky barbecue sauce
¼ cup molasses
Finely grated zest and juice of 4 limes
1 Tbsp hot sauce
1 tsp Texas spice mix
2 medium zucchini, shaved
½ head radicchio, torn
½ bunch mint leaves, roughly chopped
½ cup pecans, toasted and chopped
1 Tbsp honey-mustard dressing
Natural corn chips, to serve
Method
Season chicken; toss with half of the oil. Cook on a barbecue grill plate or in a frying pan on medium heat, for 5 minutes, until lightly golden. Cover with foil and cook for 10 more minutes.
Toss corn in remaining oil and cook on barbecue plate or in a frying pan on medium heat for 10 minutes, until just tender. Set aside to cool.
Meanwhile, combine barbecue sauce, molasses, zest, juice, hot sauce and Texas spice in a small bowl. Uncover chicken and baste with marinade, cook for 5 more minutes, turning, until glossy.
Toss corn, zucchini, radicchio, mint and pecans with dressing. Serve chicken with salad and corn chips.
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