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Cajun Chicken with Grilled Corn Salsa



For the Cajun Marinade:

3 tbsp Spiceworks Peri Peri marinade
3 tbsp water

3 tbsp olive oil

(Or a Cajun rub of your choice, mixed with some olive oil)

For the Cajun Chicken:

8 chicken thighs (I prefer bone-in thighs but you can use boneless as well)

For the Corn Salsa:

⅓ cup olive oil
⅓ cup each chopped fresh basil and fresh parsley
1 teaspoon grated lime zest
¼ cup lime juice
2 tablespoons grated Parmesan cheese
3 cobs Lepp’s corn, husked
¼ teaspoon each salt and pepper (approx)

To Serve With (Optional):

Flatbreads, lightly grilled (such as pita or naan)
4 lime wedges
1 cup plain Greek yogurt (if you or someone you’re serving this too doesn’t do well with spice, serving with yogurt will really help to offset that)


In large bowl, mix the Peri Peri marinade, water and oil. (Alternatively, use a Cajun rub of your choice, mixed with some olive oil.) Add chicken; turn to coat.

In small bowl, whisk together remaining ⅓ cup olive oil, basil, parsley, lime zest and lime juice and Parmesan – this will be the sauce in your corn salsa. Lightly brush corn cobs with some of the basil mixture.

Place chicken on greased grill over medium-high heat; close lid and grill, turning chicken once, until no longer pink inside, 8 to 10 minutes. If using bone-in thighs, it’s best to grill over indirect heat or on a Grillstone.

Meanwhile, add corn cobs to grill; grill, turning frequently, until lightly charred, 8-10 minutes. Let cool enough to handle. If serving with flatbread, lightly oil both sides and grill for approx 30 seconds on each side, or until desired doneness.

Cut kernels from corncobs; stir into basil mixture. Sprinkle with salt and pepper to taste.

Serve with chicken, grilled flatbreads, lime wedges and yogurt (if using).

It’s corn season so why not cook extra corncobs for future use! Cut the kernels from cooked and cooled cobs and portion into freezer bags to enjoy all winter long in soups and chilies.