Chicken is always a good idea for supper, and it’s even better now with a new twist of flavours. Chargrilled chicken pieces with corn, green chilli and chive salsa won’t take an hour, but will still taste amazing.
Rub chicken drumsticks and chicken thighs with olive oil, rosemary and season generously with salt and freshly ground black pepper. Preheat the oven to 190°C. Heat a griddle pan over high heat and chargrill corn on the cobs until the kernels are cooked and charred. Set aside until needed. In the same pan, chargrill the chicken pieces until well coloured, about 5 minutes per side, before placing the pieces on a roasting tray and roasting until the chicken is cooked through, about 15 minutes. While the chicken cooks, prepare the salsa by combining the kernels from the chargrilled corn, chives, green chilli and 30ml olive oil in a small bowl. Serve the chicken pieces warm, sprinkled with the corn salsa and garnished with fresh flat-leaf parsley sprigs, if desired.Chargrilled chicken pieces with corn, green chilli and chive salsa
Ingredients
Instructions
