Chipotle Coffee Chicken with Charred Corn Salsa
This dish screams Summer, and the smokey spicy flavours in the chicken are perfect alongside the fresh corn salsa.
Serves 4 Prep Time 20 Minutes Cook Time 15 Minutes
500g boneless skinless chicken thighs
1/2 cup Barker’s chipotle sauce
1tbsp Avalanche Freeze dried coffee
4 ears of corn, peeled
1 small red onion, finely diced
1 red capsicum, diced
1/2 cup coriander leaves, torn
50g feta, crumbled
Drizzle of extra virgin olive oil
Place the chicken thighs in a bowl, and pour over the chipotle sauce, coffee and juice of 1 lime. Stir to coat the chicken, then cover and marinade for at least 2 hours.
Heat a grill pan or BBQ to high heat, then place the corn and chicken thighs on to cook. Cook the corn for 5-10 minutes or until the kernels are slightly charred and leave to cool. Cook the chicken thighs until golden/charred and cooked through. Set aside to rest (keep warm).
To make the salsa, carve the corn from the cob and place into a bowl. Add in the onion, capsicum, coriander, feta and olive oil. Squeeze in the juice of the remaining lime, stir and season to taste.
Serve the salsa alongside the chicken thighs.
Tip: Add avocado cubes to the salsa if liked.