Yes, we know it’s like November outside but here’s a barbecue recipe for the next time the sun shines.
Wine Suggestion: We think the smokiness of Chipotle works well with the gentle and velvety spices of Grenache, or blends with this the dominant grape. From Jesus Romero in the obscure central Spanish village of Teruel is his Rubus which is grown on old terraced vineyards. A project of rediscovering and unearthing an old Roman tradition in an area depopulated and abandoned during the Spanish civil war. Bravo for the effort and idea, and bravo for the delicious wine: minimal intervention, just careful guidance to an expressive and joyous fruit.
BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing – serves 4
- 1 tbsp smoked paprika, plus ½ tsp
- 1 tsp dried oregano
- 1 tsp chipotle paste, plus 1 tsp
- ½ tsp cinnamon
- 2 cloves of garlic, crushed
- 2 limes, 1 zested and juiced, cut the other into wedges to serve
- 3 tbsp olive oil, plus extra for frying
- 6 chicken thigh fillets
- 150g natural yoghurt
- 2 tsp honey
- 2 corn cobs, husks removed
- 2 little gem lettuces, halved and leaves separated
- 1 x 400g tin black beans, drained and rinsed
- 200g cherry tomatoes, halved
- 2 avocados, cut into chunks
- 2 corn tortilla wraps
- a small bunch of coriander, leaves picked and roughly chopped
Mix the parika, oregano, 1 tbsp chipotle paste, cinnamon, garlic, lime zest and 2 tbsp oil in a bowl with some seasoning. Pour this mixture over the chicken thighs, then cover and chill for a few hours or overnight.
Get your barbecue ready for cooking, or heat a griddle pan over a high heat.
Mix the yoghurt, lime juice, 1 tbsp olive oil, ½ tsp paprika, 1 tsp chipotle paste and the honey with a pinch of salt, set aside.
Brush the corn cobs with a little oil, then cook it and the chicken on the barbecue (or griddle) for about 10 minutes, turning often, until cooked through.
Transfer the chicken and corn to a plate and cover to keep warm.
Arrange the lettuce, beans, tomatoes and avocado on a large platter.
Cut the tortilla wraps into strips and heat a drizzle of oil in a frying pan. Fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
Slice the cooked chicken into strips and cut the corn from the cobs. Add the chicken and corn to the salad, then drizzle over the dressing and any juice from the chicken. Toss everything gently together. Scatter over the coriander and tortilla strips, and serve with the lime wedges on the side.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 