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
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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.
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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.
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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.