Barbecued chicken, corn and zucchini with herb sauce
January 25, 2012
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Ingredients (serves 4)
8 chicken thigh fillets, fat trimmed
2 corn cobs (with husks)
6 small (about 70g each) zucchini, halved lengthways
1 tbs olive oil
60mls (1/4 cup) fresh lemon juice
2 tbs olive oil
1/2 tsp chilli powder, or to taste
1/2 cup (firmly packed) coriander leaves
1/2 cup (firmly packed) mint leaves
1/4 cup coarsely chopped fresh chives
2 garlic cloves
1 1/2 tbs fresh lemon juice
125mls (1/2 cup) olive oil
Salt & ground black pepper, to taste
To make the lemon marinade: combine the lemon juice, olive oil and chilli powder in a medium glass or ceramic bowl. Add the chicken thigh fillets and stir to coat with the marinade. Cover and place in the fridge for 30 minutes to marinate.
Meanwhile: carefully peel back the husks from the corn cobs, leaving them attached, and remove and discard the silk. Pull the husks back around the corn cobs and tie at the end with unwaxed string to secure. Place the corn cobs in a bowl or sink of water for 15 minutes to soak (this will help keep the corn moist during cooking).
To make the herb sauce: place the coriander, mint, chives, garlic and lemon juice in the bowl of a food processor and process until roughly chopped. Add the olive oil and process until well combined. Season with salt and pepper. Cover and set aside until required.
Preheat barbecue grill on high.
Place the corn on preheated barbecue grill and cook, turning occasionally, for 30 minutes or until tender when tested with a skewer.
After the corn has been cooking for about 20 minutes, remove the chicken from the marinade and place on the barbecue grill with the corn. Cook for 8-10 minutes, turning halfway through cooking, or until just tender.
Toss the zucchini halves with the olive oil. After the chicken has been cooking for about 2 minutes, place the zucchini cut-side down on the barbecue grill and cook for 6 minutes, turning halfway through cooking, or until the zucchini is charred and tender.
Remove the chicken, zucchini and corn from the barbecue as they are ready. Cut the corn cobs in half. Serve the chicken, zucchini and corn accompanied by the herb sauce.
Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
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