Chicken and corn a good combination

Chicken tacos and corn salsa are pockets full of flavour.

Chicken taco

650g skinless, boneless chicken thighs

cup chipotle marinade (storebought) 1 avocado

iceberg lettuce 12 soft tacos (about 15cm in diameter)

Grilled corn salsa

telegraph cucumber - red onion 2 tablespoons coriander leaves and stalks 2 corn cobs, peeled Juice of lemon

To serve

125g sour cream A few jalapenos (optional)

Preheat BBQ hot plate or grill to medium.

Pat the chicken dry and place in a medium bowl with the chipotle marinade. Season, toss to combine and set aside to marinate.

Dice the avocado into 1cm pieces and finely shred the lettuce. Set both aside.

For the salsa, finely dice the cucumber and red onion and roughly chop the coriander. Place in a medium bowl and set aside.

Cook the chicken and corn on the barbecue grill for about 8 minutes, or until cooked through, turning often to ensure even cooking. Set the chicken aside, covered, to rest. Roughly pull the chicken apart with two forks (or chop roughly) then toss back through any resting juices.

Remove the corn kernels with a sharp knife and add to bowl with the cucumber. Add the lemon juice and toss to combine and season.

While the chicken rests, cook the tacos on the barbecue hot plate for about 1 minute each side. Set aside and cover to keep warm.

To serve, place everything in the middle of the table and build your own taco. Start with taco and fill with lettuce, chicken, avocado, grilled corn salsa and sour cream. Drizzle with a little extra chipotle for an extra saucy kick.

Look good? You’ll love our My BBQ Bag! myfoodbag.co.nz/bbq

Barbecue chicken tacos with grilled corn salsa.