Mexican Street Corn Chicken

Ingredients

• 1300 g Boneless chicken thighs, fat trimmed
• 2½ tsp Salt
• 4 tsp Paprika
• 2½ tsp Cumin
• 4 tsp Garlic powder
• 3 tsp Onion powder
• 4 tsp Oregano
• 1½ tsp Chilli powder
• 30 g Olive oil
• 250 g Basmati rice, uncooked
• 1 handful Fresh coriander (cilantro)
• 1 squeeze Lime juice
• 600 g Canned sweet corn, drained
• 200 g Red onion, chopped
• 150 g Red bell pepper, chopped
• 90 g Jalapeño, chopped
• 300 g Low fat yogurt
• 100 g Light mayo
• 85 g Low fat feta cheese
• 2 tbsp Fresh coriander (cilantro), finely chopped
• 2½ tsp Tajin seasoning

Steps

1. Trim excess fat from boneless chicken thighs. Add to a bowl with salt, paprika, cumin, garlic powder, onion powder, oregano, chilli powder, and olive oil. Mix well to marinate.
2. Add washed uncooked basmati rice to a pot of water, bring to a boil then simmer on low heat until fully cooked. Once cooked, let it cool, add chopped coriander with a squeeze of lime juice and a pinch of salt. Mix well and set aside.
3. Spread marinated chicken evenly on a large lined sheet pan. Oven bake at 200°C (390°F) for 23 minutes, then broil for 5-6 minutes until golden brown, charred, and juicy.
4. Remove chicken from pan and set aside. Add sweet corn, red onion, garlic powder, and paprika to the pan. Mix in all the chicken juices and flatten evenly. Roast at 200°C (390°F) for 15 minutes until crispy.
5. Transfer roasted corn to a large mixing bowl. Add low fat yogurt, light mayo, feta cheese, and fresh coriander. Mix well until creamy and delicious. Season with Tajin seasoning to taste.
6. Chop the chicken into cubes. Serve with cilantro lime rice and street corn salad. Enjoy!