Today’s recipe and post is a guest post from the very lovely Claire of Sprinkles & Sprouts. She’s a good blogging pal of mine who originally hails from Yorkshire, though she now lives Down Under. She’s incredibly busy as a mum to her two boys as well as a full time blogger and I’m so thrilled she found the time to create this incredible Grilled Jalapeño Lime Chicken and Corn Smash for me to share with you all!
This Grilled Jalapeño Lime Chicken with Corn Smash is the perfect summer dish. The chicken is spicy and smoky whilst the corn smash is sweet and creamy. They sing together to create a delicious yet simple summer supper.
Hi there, I’m Claire and I blog over at Sprinkles and Sprouts. Sprinkles and Sprouts is the corner of the internet where I share the things I love most. Food, Cocktails and Entertaining Tips. Oh and a big helping of my most favourite part of life. The crazy stories of raising two boys on a farm in Western Australia. (And one naughty goat!)
Living in the Australian bush, means we tend to spend weekends entertaining at home rather than going out in the city. Having friends stay for a weekend, plenty of delicious food, grubby tree climbing exhausted children and several bevies is a standard for us. And as such the food I cook is a mixture of family favourites and dishes perfect for entertaining.
When Jo and I discussed swapping guest posts I was so excited to get some of her amazing baking and dessert action on my blog. I am definitely more of a savoury girl, but the 3 men in my life love desserts! And I knew I wanted to share a modern Australian dish with you. Something we can cook outdoors like all Australian cuisine pulls it’s flavours from all around the world. And that is why I love this jalapeño and lime chicken with corn smash, flavours from around the world pulled together in Australian style (and it included the Aussie staple: The Avocado).
This jalapeño lime chicken is a summer staple for us. We fire up the barbie, grab a beer and watch the kids slide over the slippery dip whilst the chicken charrs and crackles. BUT this doesn’t need to be cooked on the barbecue. It is winter here so to get this dish ready for Jo’s post I cooked the chicken inside on a super hot griddle (grill) pan.
You do need some heat under the griddle (or barbie) as the beautiful charred lines add a smoky addition to the dish that works so well with the spice of jalapeño and the brightness of the lime.
The corn smash is super simple to make and the use of sour cream means it is the perfect creamy cooling side to the chicken. I like to use a stick blender to create the smash, this way I can keep some of the texture from the corn. But if you want a smoother mash then you can easily use a food processor.
The jewel bright red onions are macerated in a mixture of salt, sugar and lime juice. This takes away the acid strength of raw onion, turns them the most beautiful colour and adds a sweet salty note to the dish. They don’t take long to do and the difference is fabulous.
I hope you love this modern Australian dish, it is packed with flavour, beautiful and pretty simple to make. So grab a glass of wine, get the barbie going and enjoy your wonderful long English summer nights.
- 2 jalapeño chillies
- 3 garlic cloves
- 2 limes
- 2 tbsp olive oil
- 1.5 tsp salt
- 4 chicken breasts
- 1 red onion
- 1 lime
- 1 tbsp water
- 1/2 tsp brown sugar
- 1/4 tsp salt
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 375 g sweetcorn
- 80 ml vegetable stock
- 4 tbsp sour cream
- 1 avocado
- 1 red chilli
- 1 lime
- Fresh coriander
Finely chop the jalapeño and garlic and place in a large zip lock bag (or tupperware). Zest the limes into the bag and then cut them in half and add the juice. Mix in the olive oil, salt, and smoked paprika into the bag.
Cover a chopping board with a sheet of cling film or baking paper. Place the chicken breasts on top and cover with another sheet of cling film or baking paper. Use a smooth meat mallet/pestle from your pestle and mortar (or anything heavy) to slightly flatten the fat end of the chicken. You are aiming to get the whole breast a uniform thickness.
Add the chicken to bag and smooch everything about. Set aside for 10 minutes.
Peel and finely slice the red onion.
Add it to a non-metal bowl along with the juice of the lime, salt, and sugar.
Set aside until you are ready to serve.
Peel and finely chop the onion and garlic. Add the olive oil to a small sauce pan and cook the onion and garlic over a low heat until they are soft (about 3 minutes). Add the sweetcorn and vegetable stock, simmer, covered for 4 minutes. Stir in the sour cream and then use a stick blender to smash the corn and create a coarse puree. (or use a food processor if you want a very smooth smash) .
Get the barbecue or griddle pan searingly hot. Turn the heat down to medium high and cook the chicken for 3 minutes on each side.
Let the chicken rest whilst you chop the avocado and red chilli.
Serve the chicken on a bed of the corn smash, topped with the chopped avocado, some of the jewelled onions, chopped chilli and sprigs of coriander.
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