Mexican Grilled Chicken and Avocado Cream

Ingredients

1 1/2 Tbs Mexican chilli spice blend
1 Tbs extra virgin olive oil
1/2 cup Greek-style natural yoghurt
800 g chicken thigh fillets, trimmed
1 sweet corn cob, husk removed
2 limes
1 bunch coriander
1 spring onion, thinly sliced
44 g original salted corn chips

Method

Combine spice mix, oil and 1/4 cup yoghurt in a glass or ceramic bowl. Add chicken and toss to coat. Place in fridge for 30 minutes to marinate.

Meanwhile, heat a char-grill plate or pan over medium-high heat. Add corn. Cook, turning often, for 15 minutes or until tender and slightly charred. Transfer to a chopping board.

Heat char-grill plate or pan over medium heat. Add chicken. Cook, turning halfway, for 15 minutes or until cooked through and slightly charred. Transfer to a tray. Cover loosely with foil to keep warm.

Cut 1 lime into wedges, then juice the remaining lime. Place juice, avocado, remaining yoghurt and three-quarters of the coriander, including stems, in a blender. Process until a thick purée forms.

Cut kernels off corn. Toss corn and onion to combine. Crumble corn chips over chicken. Scatter with corn mixture and remaining coriander. Serve with guacamole and lime.

Credits: Woolworths

Photo Credits: Woolworths