Hot summer days call for barbecues. This light and bright charred chicken is bursting with lemon and mint -itll be your new go-to recipe.
The ingredient of Hayden Quinns Charred Lemon Chicken With Barbecued Corn And Mint Salad Recipe
- 1 4 cup 60ml olive oil
- 2 garlic cloves crushed
- finely grated zest of 1 lemon plus extra lemon wedges to serve
- 1 tbs finely chopped oregano leaves
- 12 chicken tenderloins
- 2 corn cobs husks and silks removed
- 1 small red onion thinly sliced
- 1 small red capsicum seeds and white membrane removed thinly sliced
- 1 2 bunch mint leaves picked
- thick greek style yoghurt to serve
- finely grated zest of 1 lemon plus extra lemon wedges to serve
- 1 4 cup 60ml olive oil
- 2 tbs red wine vinegar
- 1 tbs caster sugar
- 2 tsp finely chopped flat leaf parsley
The Instruction of hayden quinns charred lemon chicken with barbecued corn and mint salad recipe
- place oil garlic lemon zest and juice and oregano in a bowl and whisk to combine add chicken season and toss to coat the chicken well cover with plastic wrap and marinate in the fridge for 30 minutes
- preheat a barbecue or chargrill to high cook corn turning frequently using long tongs for 6 8 minutes until lightly charred transfer to a plate and set aside to cool
- remove chicken from marinade discard marinade then cook for 4 minutes each side or until lightly charred and cooked through set aside to rest for 5 minutes
- for the dressing whisk all the ingredients in a small bowl then season
- remove corn kernels from each cob by standing it upright on a board and cutting downwards along the cob with a sharp knife transfer corn to a large bowl with the onion capsicum and mint leaves add the dressing and toss to combine serve the chicken with the salad yoghurt and lemon wedges
Nutritions of Hayden Quinns Charred Lemon Chicken With Barbecued Corn And Mint Salad Recipe
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