Grilled Chicken with Corn and Capsicum Salsa
Fill a warm or cold pita with chicken and the salsa for a fun meal idea.
Preheat the oven to 180°C.
Place the chicken in a bowl and add the 2 tablespoons of cooking oil and half the Culley’s seasoning pack. Mix well to combine.
Lay out in a tray and place in the oven to cook for 20 mins, turning once through the cooking process. Check the chicken is cooked by piercing it at the thickest point. If the juices run clear, it is ready.
While the chicken is cooking, heat a frying pan with 1/2 tablespoon of cooking oil on a high heat. Add the corn and the red onion and cook for 3-4mins until the onion is softened.
Add the capsicum and Italian parsley then remove from the heat and tip out into a bowl.
Prepare the pita bread either by serving cold or heating in the preheated oven to serve warm with the chicken.
Divide the corn salsa between the plates and serve the chicken on top with a dollop of yoghurt and a pita bread.
1kg Boneless, skinless chicken thigh
1 pack Culleys spice mix
3 tablespoon olive oil
Salt and pepper, to taste
For the corn salsa:
4 Corn cobs, de-husked and the kernels cut away from the corn cob
1 Red onion, finely sliced
1 Green capsicum, deseeded and diced
Handful of Italian parsley, chopped roughly