Fire up the BBQ and whip up this delicious Cajun Chicken for the perfect summer feast.
BBQ Cajun Chicken with Creamy Potatoes and Charred Corn
Ingredients
Potatoes
- 800 g potatoes diced 3cm
- 125 g lite sour cream
- 1 Tbsp mayonnaise
Corn
- 410 g can corn drained (or 3 fresh corn ears)
- 1½ Tbsp butter
- 1 pinch chilli flakes
Chicken
- 600 g free range chicken breasts cut into steaks
- 1 drizzle olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp dried rosemary
- ½ tsp onion powder
- ¼ tsp lemon pepper
- 1 drizzle olive oil
Salad
- 1 twin pack baby cos lettuce roughly chopped
- 2 tomatoes diced
- 2 tsp vinegar or lemon juice
- 1 drizzle olive oil
Instructions
- Boil itPreheat BBQ to medium-high (if using). Dice potatoes 3cm, add to a large pot and cover with hot tap water. Bring to the boil and cook for 20-25 mins, until tender and cooked through. Drain well, return to pot with sour cream and mayo and gently mix together. Season to taste with salt and pepper.
- Char itDrain corn and cook on BBQ hot plate for about 8-10 mins, stirring, until starting to char. Place in a medium bowl and toss with butter and chilli flakes, if using. Alternatively, use same method to cook corn in a large frypan on medium-high. If you're using fresh corn, carefully slice the corn off the cob, and use the same cooking method as above.
- Grill itMeanwhile, pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with oil and Cajun spices in a large bowl and season with salt. Cook on BBQ for 3-5 mins each side (depending on thickness), or until cooked through. Rest, covered, before slicing.Alternatively, use same method to cook chicken in a large frypan on medium-high.
- Toss itRoughly chop lettuce. Dice tomato. Toss with vinegar and oil in a large bowl. Season to taste with salt and pepper.
- Eat it Stack your plate with potato salad and chicken. Serve corn and salad on the side.
