Chicken
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.
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.
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.
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.
Place corn, sour cream, lime juice and zest, salt and pepper in a bowl and mix to combine. Set aside.
Rinse lettuce and radishes. Quarter radishes and separate lettuce leaves. Set aside.
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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