Marinated chicken with corn salsa
Cooking Time
Cooking 25 mins

8 chicken thigh fillets

375g bottle Woolworths Select Smokey BBQ Marinade or Stir-Fry Sauce

2 corn cobs in the husk

olive oil cooking spray

2 large tomatoes, quartered, seeds removed, diced

1 Lebanese cucumber, diced

1 small red onion, finely chopped

1 large avocado1 lemon, juiced

coriander sprigs

Trim excess fat from chicken and cut each in half. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 30 minutes. Preheat oven to 200C. Peel back husks from corn, but don't remove. Discard silk. Spray corn with cooking oil and sprinkle with salt and pepper. Replace the husks. Roast corn in oven for 20 minutes or until tender. Set aside Meanwhile, drain marinade from chicken. Place chicken onto a baking tray lined with bake paper. Bake for 25 minutes or until browned. Remove husks from cold corn and use a sharp knife to remove corn kernels. Place in a bowl. Add tomato, cucumber and onion. Stir to combine. Peel and roughly chop avocado and place in a separate bowl. Mash with a fork. Add lemon juice to flavour. Season to taste. Serve chicken with corn salsa, coriander sprigs and guacamole.