Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Garlic-chilli chicken rolls with corn relish and spicy mayonnaise


If you have time, marinate the chicken in the fridge a day ahead for a deeper flavour.

You'll need

¼ cup (firmly packed) oregano 3 garlic cloves, coarsely chopped 2 small red chillies, coarsely chopped 2 tsp smoked paprika 60 ml (¼ cup) olive oil 8 chicken thigh fillets, skin on, skin slashed To serve: soft bread rolls, halved, buttered To serve: rocket   Corn relish 2 corn cobs, kernels removed ½ cup coarsely chopped coriander 3 spring onions, thinly sliced 60 ml (¼ cup) olive oil Juice of 2 limes, or to taste   Spicy mayonnaise 300 gm (1 cup) mayonnaise Juice of 1 lime, or to taste 3 small red chillies, finely chopped 1 garlic clove, finely chopped 2 tsp smoked paprika

Method

  • 01
  • Preheat oven to 200C. Pound oregano, garlic, chillies, paprika and 2 tsp sea salt in a mortar and pestle to a coarse paste (or process in a small food processor), add oil and season to taste. Place in a snap-lock bag with chicken, massaging well to coat thoroughly, and set aside for 10 minutes to marinate.
  • 02
  • For corn relish, cook corn in a saucepan of boiling water until tender (5-10 minutes), drain, refresh and drain well. Combine in a bowl with coriander and spring onion. Just before serving, add oil and lime juice, season to taste and stir to combine well.
  • 03
  • Heat a large ovenproof frying pan over medium-high heat. Add chicken skin-side down, cover with a piece of baking paper, weight with a saucepan and cook until skin is golden (5-6 minutes). Remove pan and baking paper, turn and cook until browned (2-3 minutes). Turn once again so chicken is skin-side down, transfer to oven and cook through (3-4 minutes).
  • 04
  • Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.
  • 05
  • To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Nov 2013

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast summer dinners

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×