Hunter's Diet Chicken with Sweetcorn
ready in 1 hr
- For the chicken
- 16 ounces Chicken thigh
- 16 ounces Chicken drumstick
- olive oil
- 2 tablespoons Montreal chicken seasoning
- ½ cup Salsa (mild)
- 0.333 cup apricot preserve
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon Chili powder
For the chicken: place the chicken in a shallow baking dish and sprinkle on both sides with Montreal seasoning. Leave to stand for 20 minutes.
Heat the grill and brush the grill rack with oil.
In a small bowl, combine the salsa, apricot preserves, lemon juice, lemon zest and chilli powder. Set aside.
Grill the chicken for 5-6 minutes per side, turning frequently, or until the juices run clear with no trace of pink and the chicken is cooked through. Brush with the salsa mixture during the last 5 minutes of grilling.
For the sweetcorn: whisk together the oil and garlic.
Lightly brush each ear of corn with the garlic oil and place on the grill rack.
Grill the corn for 8-10 minutes, until the kernels are browned on all sides, turning as necessary, and periodically brushing with the remaining garlic oil.
Place on serving plates with the chicken and season with salt to taste. Serve immediately.