BBQ Cajun Chicken with Creamy Potatoes and Charred Corn
Servings 4
Total Time 35 minutesmins
Ingredients
Potatoes
800gpotatoesdiced 3cm
125glite sour cream
1Tbspmayonnaise
Corn
410gcan corndrained (or 3 fresh corn ears)
1½Tbspbutter
1pinchchilli flakes
Chicken
600 gfree range chicken breastscut into steaks
1drizzleolive oil
1tspsmoked paprika
1tspgarlic powder
½tspdried oregano
¼tspdried rosemary
½tsponion powder
¼tsplemon pepper
1drizzle olive oil
Salad
1twin packbaby cos lettuceroughly chopped
2tomatoesdiced
2tspvinegaror lemon juice
1drizzleolive oil
Instructions
Boil itPreheat BBQ to medium-high (if using). Dice potatoes 3cm, add to a large pot and cover with hot tap water. Bring to the boil and cook for 20-25 mins, until tender and cooked through. Drain well, return to pot with sour cream and mayo and gently mix together. Season to taste with salt and pepper.
Char itDrain corn and cook on BBQ hot plate for about 8-10 mins, stirring, until starting to char. Place in a medium bowl and toss with butter and chilli flakes, if using. Alternatively, use same method to cook corn in a large frypan on medium-high.If you're using fresh corn, carefully slice the corn off the cob, and use the same cooking method as above.
Grill itMeanwhile, pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with oil and Cajun spices in a large bowl and season with salt. Cook on BBQ for 3-5 mins each side (depending on thickness), or until cooked through. Rest, covered, before slicing.Alternatively, use same method to cook chicken in a large frypan on medium-high.
Toss itRoughly chop lettuce. Dice tomato. Toss with vinegar and oil in a large bowl. Season to taste with salt and pepper.
Eat it Stack your plate with potato salad and chicken. Serve corn and salad on the side.