Piri piri chicken with corn coleslaw
3 - 7
PersonalPoints™ per serving
Light and refreshing taste for this Portuguese classic.
500 g, fat trimmed
Peri peri sauce
60 g, mild, (¼ cup)
2 individual, cobs (180g)
Coleslaw, without dressing
1 medium, wedges, to serve
1 x 3 second spray(s)
- Combine the chicken and half the piri piri sauce in a large bowl. Set aside for 15 minutes to marinate.
- Meanwhile, heat a chargrill on medium. Lightly spray the corn with oil. Chargrill, turning, for 8 minutes or until tender. Transfer to a plate. Set aside to cool slightly.
- Chargrill the chicken for 2 minutes each side or until cooked through. Transfer to a plate.
- Combine the coleslaw, mint and remaining piri piri sauce in a large bowl. Use a small knife to run down the sides of each cob to remove the kernels. Add the kernels to the coleslaw and gently toss to combine. Divide among serving plates and top with the chicken. Serve with the lime wedges.
For extra flavour, add ½ cup coarsely chopped fresh coriander to the mint. Replace the mild piri piri sauce with the hot version if you like an extra kick of chilli.