Peri-peri chicken with charred corn
Chicken thigh rubbed hard with paprika, garlic and lemon, grilled until the edges char, next to sweetcorn cooked the same way. A garlicky yoghurt dip and a quick tomato salad round it out.
Notable for: vitamin C, antioxidants, calcium
Ingredients
- 850 gchicken breast
- 350 gfrozen corn kernels
- 15 gsmoked paprika
- 20 gcrushed garlic
- 2lemons
- 150 gplain unsweetened yoghurt
- 300 gtomatoes, diced
- 1telegraph cucumber, diced
- 40 mlolive oil
Method
Toss the chicken with half the paprika, half the garlic, the zest and juice of one lemon, and half the oil, and leave it for 10 minutes if you have the time.
Whisk the yoghurt with the rest of the garlic and a squeeze of the second lemon for the dip.
Toss the tomato and cucumber with the last of the lemon juice for the salad.
Add the chicken to a hot pan with a little oil and cook for 6 to 7 minutes a side until charred at the edges and cooked through.
Add the corn to the same pan for the last 5 minutes and toss it with the rest of the paprika until it picks up some colour.
Serve with the yoghurt dip and the tomato salad alongside.
Let the pan do the charring
Peri-peri chicken is defined by dark, blistered edges rather than an even golden colour. Resist moving the chicken around the pan too much, so the spice rub gets the chance to catch properly.
Storage
Keeps three days in the fridge, dip and salad kept separate.
Reheat the chicken in a hot pan rather than the microwave to bring some of the char back.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.