Spice Rubbed Mexican Chicken with Grilled Corn

Breville Test Kitchen

Spice Rubbed Mexican Chicken with Grilled Corn

Name: Spice Rubbed Mexican Chicken with Grilled Corn
Cook time: 3000 s
Total time: 7200 s
Yield: Serves 4
Ingredients: 2 tbsp smoked paprika; 1 tsp chili powder; 1 tsp ground coriander; 2 cloves garlic - crushed; 3 thyme sprigs; ¼ cup (2 fl oz) olive oil; 1 tsp flaky sea salt; 3 lb whole chicken - butterflied; 4 ears of corn - husks and removed; 2 oz Manchego or mozzarella cheese; 3 vine-ripened tomatoes; 1 small red bell pepper - finely chopped; 2 green onions - thinly sliced; ½ lime - zested and juiced; 2 tbsp extra-virgin olive oil; ½ tsp flaky sea salt; ⅓ cup (3 oz) sour cream; Lime wedges

Rock, roast and broil! The The Smart Oven® Air Fryer does some multitasking, roasting bold spiced chicken until crisp and succulent, then Mexican-street-style corn until charred and smoky. Fresh tangy salsa brings it all together. It’s a feast worthy, sharing platter.

the Smart Oven® Air Fryer

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2 hrs total time

50 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 tbsp smoked paprika
1 tsp chili powder
1 tsp ground coriander
2 cloves garlic
crushed
3 thyme sprigs
¼ cup (2 fl oz) olive oil
1 tsp flaky sea salt
3 lb whole chicken
butterflied

For the Mexican grilled corn

4 ears of corn
husks and removed
2 oz Manchego or mozzarella cheese

For the salsa

3 vine-ripened tomatoes
1 small red bell pepper
finely chopped
2 green onions
thinly sliced
½ lime
zested and juiced
2 tbsp extra-virgin olive oil
½ tsp flaky sea salt

To serve

⅓ cup (3 oz) sour cream
Lime wedges

Instructions

1
Insert the wire rack into the middle shelf position. Preheat the oven. Select, ROAST/CONVECTION/350°F/50 minutes.
2
Put the smoked paprika, chili powder, ground coriander, garlic, thyme, oil and salt in a bowl. Stir to combine.
3
Put the chicken on a tray. Spoon the marinade over the chicken and turn and coat.
4
Set the grilling broiling rack over the roasting pan. Put the chicken on the broiling rack, skin side up. Spoon the marinade over the chicken.
5
Once preheated, place the chicken in the oven and roast for 50 minutes until cooked. To test, insert a skewer into the thickest part of the thigh, if the juices run clear the chicken is cooked. Transfer the chicken to a plate. Pour all the pan juices into a bowl and reserve. Cover the chicken with foil and set aside for 10 minutes to rest.
6
Wash the broiling rack and roasting pan.
7
To make the salsa, cut the tomatoes into quarters. Using a knife, remove and discard the seeds and finely chop. Put in a bowl. Add the bell pepper, green onions, lime zest, juice and the olive oil and salt to the tomatoes. Stir to combine. Cover and set aside until ready to serve.
8
To make the Mexican grilled corn, bring a large saucepan of salted water to a boil over high heat. Add the corn, boil uncovered for 4-6 minutes until the corn is just tender. Drain the corn and set aside.
9
Brush the corn with the some of the reserved pan juices.
10
Set the broiling rack over the roasting pan and put the corn on the rack. Put the corn in the oven.
11
Set the oven to BROIL/HIGH/6 minutes.
12
When the timer is finished, remove the pan from the oven and turn the corn. Brush the corn with more pan juices and put back in the oven. Set the oven to BROIL/HIGH/4 minutes.
13
Cut the chicken into quarters, place on a serving platter with the corn. Grate Manchego over the corn using a microplane. Serve with the salsa, sour cream and lime wedges.