Garlic-chilli chicken rolls with corn relish and spicy mayonnaise
Hot chicken, soft roll and spicy mayo adds up to one helluva sandwich.
- Serves 4
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Ingredients
- ¼ cup (firmly packed) oregano
- 3 garlic cloves, coarsely chopped
- 2 small red chillies, coarsely chopped
- 2 tsp smoked paprika
- 60 ml olive oil (¼ cup)
- 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 olive oil (¼ cup)
- Juice of 2 limes, or to taste
Spicy mayonnaise
- 300 gm mayonnaise (1 cup)
- Juice of 1 lime, or to taste
- 3 small red chillies, finely chopped
- 1 garlic clove, finely chopped
- 2 tsp smoked paprika
Method
Main
- 1Preheat 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.
- 2For 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.
- 3Heat 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).
- 4Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.
- 5To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.