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Grilled Jalapeño Lime Chicken with Corn Smash from Claire of Sprinkles and Sprouts
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Grilled Jalapeño Lime Chicken with Corn Smash
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.
Course: Main Course
Servings: 4 people
: 455 kcal
Author: Claire from Sprinkles & Sprouts
Ingredients
For the chicken:
  • 2 jalapeño chillies
  • 3 garlic cloves
  • 2 limes
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 4 chicken breasts
For the jewelled onions:
  • 1 red onion
  • 1 lime
  • 1 tbsp water
  • 1/2 tsp brown sugar
  • 1/4 tsp salt
For the Corn Smash:
  • 1 small onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 375 g sweetcorn
  • 80 ml vegetable stock
  • 4 tbsp sour cream
To serve:
  • 1 avocado
  • 1 red chilli
  • 1 lime
  • Fresh coriander
Instructions
Start with the chicken marinade:

  1. 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.

  2. 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.

  3. Add the chicken to bag and smooch everything about.
Set aside for 10 minutes.

For the jewelled onions:

  1. 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.

For the corn smash:

  1. 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)
. 

To cook and finish the dish:

  1. 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.