Juicy garlic-lemon chicken skewers and chipotle honey corn ribs
poultryLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 400g foodhaus chicken breast
- 2 foodhaus corn on the cob
- 1 tbsp Epic Chipotle Honey Rub
- Maldon sea salt flakes
- Maldon crushed pepper
- 1/4 cup Chorio Extra virgin olive oil
- Marinade:
- 1 tsp Ardo garlic
- 1/2 tsp Alion fresh thyme
- 1/4 cup Kikkoman soy sauce
- 1/4 cup Chorio Extra virgin olive oil
- 1 tbsp Espicy hot sauce (optional)
- Juice oh half a lemon*
METHOD
Cut the chicken into cubes and place in a bowl along with all the marinade ingredients. Put it in the fridge and let it sit for at least one hour. Boil the corn on the cob until fully cooked, cut it in half and then cut each half once again in the middle. Mix the olive oil with the chipotle honey rub and brush generously on the corn ribs. Soak some wooden skewers in water so they don't burn on the grill and thread the chicken onto the skewers. Pre-heat the grill on high and cook the chicken for about 20' or until fully cooked and juicy. During the last 5 minutes, place the corn ribs on the grill until lighly charred and delicious.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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