Ingredients
• 3 cloves garlic, finely grated
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 Tbsp extra virgin olive oil
• ¼ cup red wine vinegar
• 6 skinless chicken thigh fillets
• 3 cobs corn, husks removed
• Extra 4 Tbsp extra virgin olive oil
• 200g red quinoa
• Sea-salt flakes and freshly ground black pepper, to season
• Juice of ½ lemon
• 1 cup whole-egg mayonnaise
• 2 Tbsp Spanish-style barbecue sauce
• 1 cup finely chopped coriander leaves
• Finely sliced chipotle or green chillies, to serve
• Extra coriander leaves, to serve
• Extra Spanish-style barbecue sauce, to serve
Method
-
Preheat barbecue grill or chargrill pan to a medium heat.
-
Put garlic, cumin, paprika, oil and vinegar in a large bowl. Add chicken and massage to coat. Allow to sit at room temperature for 20 minutes.
-
Meanwhile, brush corn with ½ of the extra oil and grill for 12 minutes or until charred and cooked. Slice corn kernels from the cobs and transfer to a bowl.
-
Cook quinoa in boiling salted water for 8-10 minutes, then drain and transfer to a large bowl. Stir in remaining oil. Season and set aside.
-
Grill chicken for 5 minutes on each side or until cooked through. Remove from heat and cover with foil. Set aside to rest for 5 minutes.
-
Meanwhile, combine lemon juice, mayonnaise and barbecue sauce in a large bowl. Set aside. Put quinoa and corn salad in a large serving bowl.
-
Toss chicken in mayonnaise mixture, then scatter coriander over each piece. Arrange on top of salad. Top with chilli and extra coriander, then drizzle with extra sauce to serve.