Recipe: Lime and chilli chicken with smoky corn

Ingredients

4 cobs corn, with husks
Melted butter, for brushing
15ml (1 tbsp) finely grated lime rind
Sea salt, to taste
4 x 200g chicken breast fillets, trimmed
Vegetable oil, for brushing
80ml (1/3 cup) coriander leaves
2 spring onions, sliced
1 long red chilli, chopped
15ml (1 tbsp) olive oil
15ml (1 tbsp) lime juice
Lime wedges, to serve

Method

1. Pull the husks back from the corn and tie with kitchen string. Braai until tenderand golden, about 10 – 12 minutes.

2. Combine the butter, lime rind and salt, and brush over the cooked corn. Set aside.

3. Slice the chicken breasts in half horizontally, brush with oil and braai until cooked through, about 1 – 2 minutes on each side.

4. Mix to combine the coriander, spring onions, chilli, olive oil and lime juice. Top the chicken with the coriander mixture and serve with the corn cobs and lime wedges.

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