Chicken Thighs with Mango and Corn Salsa
Perfectly juicy chicken thighs get topped with a bright, zesty mango corn salsa for the perfect lunch.
Equipment
- 1 pot for cooking the corn in
- 1 Cast iron pan or grill for cooking the chicken
Ingredients
For the chicken
- 8 deboned skinless chicken thighs
- 1½ tablespoon olive oil
- salt and black pepper to taste
For the mango and corn salsa
- 3 corn cobs
- 1 cup cherry tomatoes diced
- 1 yellow or orange pepper finely diced
- 3 spring onions thinly sliced
- 1 ripe mango peeled and diced
- Juice of 1 lemon
- 3 tablespoon olive oil
- ¼ tsp chili flakes to taste
- salt and black pepper to taste
- small handful fresh cilantro finely chopped
Instructions
- Cook the corn: Bring a large pot of well-salted water to a boil. Add the corn and cook for 5–7 minutes, or until tender. Remove and allow to cool completely, then cut the kernels off the cob. Set aside.
- Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, chili flakes, salt, pepper, and chopped cilantro until lightly combined.
- Prepare the salsa base: Add the diced tomatoes, diced pepper, and sliced spring onion to the dressing. Stir gently to combine. At this stage, the salsa base can be covered and refrigerated for up to 24 hours.
- Prepare the mango: Dice the mango. Either store separately in the refrigerator or add directly to the salsa if serving soon.
- Add the corn: Once the corn has cooled, add the kernels to the salsa. Season again with salt and pepper, taste, and adjust if needed. Cover and refrigerate until ready to serve.
- Cook the chicken: Preheat the oven to 200°C (390°F). Toss the chicken thighs with olive oil, salt, and pepper. Heat a cast-iron pan or ovenproof skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden. Transfer the pan to the oven and roast for 10–15 minutes, or until cooked through and the internal temperature reaches 75°C (165°F). Alternatively, grill the chicken over medium heat until fully cooked.
- Assemble and serve: Slice the chicken thighs and serve warm with generous spoonfuls of mango & corn salsa on top or alongside.
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