with Charred Corn and Slaw

Alex and Emily's Chiptole Chicken

Prep time: 30 mins (+4 hours marinating)
Cook time: 20 mins
Serves: 4


4 large chicken thigh fillets

4 corn cobs, husk peeled back

Vegetable oil, to brush

100g sour cream

50g finely grated parmesan

Smoked paprika, to sprinkle

Grilled lime cheeks and toasted pepitas, to serve

Spice Rub

2 tsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

1½ tsp onion powder

1½ tsp garlic powder

2 tsp dried oregano

1 tsp salt

Basting Marinade

250g chipotle in adobo sauce

100ml tomato sauce

50g brown sugar

1 tbs Worcestershire sauce

1 onion, chopped

2 garlic cloves, crushed

60ml (¼ cup) white tequila


1 tbs olive oil

2 tsp agave nectar or maple syrup

1 tbs rice wine vinegar

1 cup finely shredded red cabbage

1 cup finely shredded savoy cabbage

1 baby fennel, thinly sliced

1 cup coriander leaves

1 cup mint leaves


1. To make spice rub, combine all ingredients in a bowl. Add chicken and massage all over to coat. Cover and refrigerate for 4 hours or overnight to marinate. 

2. To make basting marinade, place all ingredients in a food processor and process to combine.

3. Preheat a barbecue grill over medium heat. 

4. Cook corn in a saucepan of boiling water for 3-4 minutes or until almost tender. Drain. Brush with oil and season. Add to grill and cook, turning, for 5 minutes or until lightly charred. Brush all over with sour cream and roll in parmesan. Sprinkle with paprika. 

5. To make slaw, whisk oil, agave nectar and vinegar in a large bowl. Add remaining ingredients and toss to combine. Season. 

6. Add chicken to grill and cook, turning occasionally and continually basting with marinade, for 15-20 minutes or until cooked through.

7. Divide chicken, corn and slaw among serving plates and garnish with toasted pepitas. Serve with grilled lime cheeks.