Grilled Sweet Corn and Potato Salad with Piri-Piri Chicken


  • 1 tsp sweet paprika
  • 3 cloves garlic, halved
  • 3 red bird’s-eye chillies
  • 1/3 cup oregano leaves
  • 1 tbs red wine vinegar
  • 160ml (2/3 cup) olive oil
  • 8 chicken thigh fillets, each cut into 3 strips
  • 400g washed potatoes
  • 4 sweet corn, husks removed
  • 1 large red capsicum
  • 1 lemon, juiced
  • 1 tsp ground cumin
  • 2 tbs torn flat-leaf parsley


  1. To make chicken marinade, process 1 tsp salt, paprika, garlic, chillies, 2 tbs oregano, vinegar and 80ml (1/3 cup) oil in a food processor until smooth. Toss with chicken in a large bowl to coat. Refrigerate for 1 hour to marinate.
  2. Meanwhile, place potatoes in a pan of cold water, bring to the boil and cook for 15 minutes or until just tender. Drain. Cool, then thinly slice.
  3. Heat a chargrill pan or barbecue to medium. Brush corn with 1 tbs oil, then cook, turning, for 8 minutes or until lightly charred and tender. Cool. Cut corn kernels from cobs, keeping them together in large chunks.
  4. Meanwhile, in the same pan, cook capsicum, turning, for 8 minutes or until skin is blackened. Place in a bowl, cover and leave for 8 minutes, then rub off skin. Carefully cut flesh into thin strips (juices will be hot). Discard seeds.
  5. Increase heat to high. Thread 2 pieces of chicken onto each skewer. Cook the skewers, in 2 batches, for 4 minutes each side or until cooked through.
  6. Whisk lemon juice, cumin, parsley, remaining 1 tbs oregano and 60ml (1/4 cup) oil in a large bowl. Season with salt and pepper. Add potatoes, corn and capsicum, and toss to combine.
  7. Serve and enjoy!

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