Fast Recipes

Char-grilled paprika chicken with potato, corn and cos salad

Australian Gourmet Traveller recipe for Char-grilled paprika chicken with potato, corn and cos salad

By Emma Knowles
  • 30 mins cooking
  • Serves 4
  • Print
Char-grilled paprika chicken with potato, corn and cos salad


  • 8 chicken thigh pieces on the bone, skin on
  • 2 garlic cloves
  • 2 tsp smoked paprika
  • Finely grated rind and juice of 2 lemons
  • 1 tbsp thyme
  • 80 ml olive oil, plus extra for drizzling (⅓ cup)
  • 500 gm chat potatoes, thickly sliced
  • 2 corn cobs, husks and silks removed
  • 1 leek, trimmed, cut lengthways into 6
  • 2 baby cos, coarsely chopped
  • ½ cup mint (loosely packed)
Buttermilk dressing
  • 100 ml buttermilk
  • 70 gm crème fraîche or sour cream
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • ½ garlic clove, finely chopped


  • 1
    Slash skin of chicken in several places and place in a non-reactive container. Pound garlic, paprika, lemon rind, thyme and 1 tsp sea salt in a mortar and pestle to a paste, season to taste with freshly ground pepper, stir in lemon juice and oil. Pour over chicken, rub well into skin and flesh, stand to marinate (10 minutes).
  • 2
    Meanwhile, cook potato in a saucepan of boiling water over high heat until just tender (5-6 minutes), drain and transfer to a bowl.
  • 3
    Heat a char-grill pan over medium-high heat. Drizzle corn and leek with a little oil and char-grill, turning occasionally, until tender. When cool enough to handle, cut kernels from cobs, coarsely chop leek and add both to potato.
  • 4
    Meanwhile, for buttermilk dressing, whisk ingredients in a bowl to combine. Add dressing to potato mixture, add cos and mint, season to taste and toss to combine.
  • 5
    Drain chicken and cook in a char-grill pan over medium-high heat, turning occasionally, until cooked through (10-15 minutes). Serve hot with salad.