Chicken

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Peri Peri Chicken with Creamy Corn

With origins that straddle Mozambique and Portugal, peri peri is traditionally a red pepper paste that lends robust flavour to grilled chicken. We've matched it with aioli and creamy, lime-flecked corn charred lightly in the pan for a finger-licking combo. Add a crisp, peppery salad for freshness and dinner is served.

"Mild"

"45 Minutes"

Recipe

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01

Marinate Chicken

Cut chicken in half horizontally. Zest and juice lemon. Place lemon juice and zest, chicken, aioli and Pep-In-Your-Step Peri Peri in a bowl, season with salt and pepper and set aside to marinate for 5 minutes. Zest and juice lime and set aside. While the chicken is marinating, toast the corn.

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02

Toast Corn

Meanwhile, drain corn. Heat oil in a frypan over high heat. Add corn and cook, stirring occasionally, until slightly charred and golden. Remove from pan and set aside.

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03

Cook Chicken

Heat chargrill pan or barbecue over medium-high heat. Add chicken and cook, turning, for 7–8 minutes or until cooked through. Set aside to rest for 5 minutes.

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04

Make Creamy Corn

Place corn, sour cream, lime juice and zest, salt and pepper in a bowl and mix to combine. Set aside.

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05

Prepare Salad

Rinse lettuce and radishes. Quarter radishes and separate lettuce leaves. Set aside.

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06

Plate Up

Slice chicken. Divide chicken and creamy corn between plates and top with radish and lettuce. Sprinkle with cracked black pepper to serve.

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Peri Peri Chicken with Creamy Corn

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami