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Ingredients
Method
1.Combine pepper, chilli, paprika, garlic, zest, juice, vinegar and 2 Tbsp of the oil in a medium bowl. Reserve about a quarter of the dressing in a small jug. Add chicken to bowl and rub dressing all over chicken.
2.Rub remaining oil all over corn and season with salt and pepper. Cook corn on a heated, oiled barbecue grill over medium-high heat for 5 minutes or until charred. When cool enough to handle, cut kernels from cobs with a sharp knife.
3.Cook chicken in batches on a heated, oiled barbecue grill over medium-high heat for 4 minutes each side or until cooked through.
4.Place corn in a large bowl with orange, spinach and onion; toss gently to combine.
5.Serve chicken with corn salad, drizzled with the reserved dressing.
Note
- Invest in a meat thermometer as it helps ensure your chicken is cooked through. Check the temperature by inserting thermometer into the thickets part of the chicken – the internal temperature should be at least 75°C. – A grain-fed, free-range, organic chicken will have more flavour, so start with quality and you’ll get a better result.
