Smokey Lime-Glazed Barbecued Chicken with Corn and Pecan Salad Recipe Recipe

Name: Smokey lime-glazed barbecued chicken with corn and pecan salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Smokey lime-glazed barbecued chicken with corn and pecan salad

A really tasty and sticky southern style glaze by Fast Ed.

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Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Is there anything better than glazed chicken on the barbecue? There are some tricks to getting a really tasty and sticky southern style glaze but with Ed’s help you’ll be elevating the chicken at your next party. But this chicken needs a side salad, so Ed will help you put together something a little different from the run of the mill garden salad. This dish has big promise and it delivers.

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

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.

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.

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.

Toss corn, zucchini, radicchio, mint and pecans with dressing. Serve chicken with salad and corn chips.

glazed barbecue chicken — *(Credit: Rob Palmer)*

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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