Grilled Poblanos, Charred Corn & Pickled Onion Salad

🧂 Ingredients

• 4 chicken thighs
• handful chopped coriander
• 2 tbsp lime juice
• 3 tbsp olive oil
• salt
• 6 poblano peppers
• 2 corn
• handful pickled onion
• handful coriander
• 200 g Greek yoghurt
• 3 tbsp lime juice
• 4 tbsp olive oil
• salt

Instructions

• 1 Heat BBQ to 200c
• 2 Chop the coriander and mix with lime juice, oil and salt.
• 3 Rub into the chicken, set aside and prepare the salad ingredients
• 4 Grill chicken over direct heat for 12-15 minutes until charred and cooked to
  internal temp of 74c – allow to rest for 3-4 minutes before serving
• 5 Mix yoghurt, lime juice and pinch of salt together, set aside in the fridge
• 6 Peel corn and cut larger poblanos in ½ (removing seeds). Drizzle with oil and
  salt
• 7 Grill the poblanos & corn for approx. 8 minutes on direct heat until charred
• 8 Remove corn from ear
• 9 Spread yoghurt onto a plate
• 10 Top with charred poblanos and corn
• 11 Sprinkle pickled onions and coriander leaf on top and serve with a wedge of lime
  and grilled chicken

Nutrition Info