Mexican Street Corn Chicken

Ingredients (raw weights)

• 1300 g chicken thigh, boneless skinless, raw
• 15 g salt, dry
• 9.2 g paprika, dry
• 5.2 g cumin, dry
• 12 g garlic powder, dry
• 7.2 g onion powder, dry
• 4 g oregano, dried, dry
• 4.1 g chili powder, dry
• 30 g olive oil, as sold
• 600 g sweet corn, canned, drained
• 200 g onion, raw
• 6.2 g garlic powder, dry
• 4.6 g paprika, dry
• 150 g bell pepper, raw
• 90 g jalapeño, raw
• 300 g yogurt, plain, low fat, as sold
• 100 g mayonnaise, light, as sold
• 85 g feta cheese, reduced fat, as sold
• 7.6 g fresh coriander/cilantro, finely chopped, raw
• 5.8 g tajin seasoning, dry
• 250 g basmati rice, dry (uncooked)
• 10 g lime juice, as sold
• 0.5 g salt, dry

Steps

1. Trim excess fat from boneless chicken thighs. Add to bowl with Mexican seasoning, lime juice and olive oil. Mix well to marinate.
2. Add washed uncooked rice to a pot of water, bring to a boil then simmer on low heat until fully cooked. Once cooked, let it cool, add chopped corianderwith lime juice and pinch of salt. Mix well then set aside.
3. Get a large lined sheet pan, spread marinated chicken evenly then oven bake for 23 mins at 200C/390F and broil for 5-6 mins until golden brown, charred and juicy.
4. Remove chicken from pan, add sweetcorn, red onion, garlic powder and paprika. Mix in all the chicken juices then flatten evenly. Oven roast for just 15 mins until crispy.
5. Add roasted corn to a large mixing bowl, with all listed ingredients then mix well until creamy and delicious.
6. Chop the chicken into cubes, serve with cilantro lime rice and street corn salad and ENJOY!