The Invercargill Eye - - COMMUNITY COOKBOOK - Ready in: 25 min­utes Prep: 10 min­utes Cook: 15 min­utes Serves: 4 Grilled corn salsa To serve

650g skin­less, bone­less chicken thighs

cup chipo­tle mari­nade (store­bought)

1 av­o­cado

ice­berg let­tuce

12 soft tacos (about 15cm in di­am­e­ter)

tele­graph cu­cum­ber

- red onion

2 ta­ble­spoons co­rian­der leaves and stalks

2 corn cobs, peeled

Juice of lemon

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,

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