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Chargrilled spring chicken with fresh corn and chilli relish

  • 10 minutes
  • 15 minutes
  • 2 hours
  • 4
Chargrilled spring chicken with fresh corn and chilli relish

Flavours of lemon grass and chile with a hint of ginger make this chicken something special when char-grilled on the BBQ. While chicken has to be cooked thoroughly, make sure you don't over cook the chicken breast until they are dry and tough.


  • 1 stalk lemon grass
  • 1 green chilli, seeded
  • 1 teaspoon minced fresh root ginger
  • 2 spring onions with green stem removed
  • grated rind of 1 lime or lemon
  • 8 mint leaves
  • small handful coriander leaves
  • 2 tablespoons each water and oil
  • 2 double chicken breasts

Fresh corn and chilli relish

  • 2 tablespoons oil
  • 1½ tablespoons coriander seeds
  • 2 teaspoons each yellow and black mustard seeds
  • 1 cup cider vinegar
  • 1 cup sugar
  • 2 green chillies, seeded and chopped
  • 2 cloves garlic, crushed, peeled and sliced
  • 2 onions
  • 2 peppers, one green and one red
  • 3 cups cooked fresh corn kernels and 1 teaspoon mild mustard


  1. Trim the stalk of the lemon grass, leaving only the white end. Place the lemon grass, chilli, ginger, spring onions, lime or lemon rind, mint leaves, coriander leaves, water and oil into a blender or food process and process until smooth.
  2. Put the chicken breasts into a container and pour the marinade over. Make sure the chicken is well covered in marinade, replace container lid and leave to marinate in the fridge for a couple of hours.
  3. Heat about 2 tablespoons oil until quite hot in a frying pan or on a barbecue. Cook the chicken breast skin sid down for the first five minutes. Turn and cook a further 4-5 minutes until just cooked. Serve with fresh corn and chilli relish.

Fresh corn and chilli relish

  1. Heat the oil in a lidded frying pan and add the coriander and mustard seeds. Lower the heat, replace the lid and cook the seeds until the popping has finished.
  2. Remove from the heat and place the mustard seeds in a saucepan with the cider vinegar, sugar, chillies and garlic and stir until the sugar has dissolved. Allow to simmer for 10 minutes.
  3. Peel and finely dice the onions and place in a large bowl. Remove the core from the peppers and dice them finely. Add to the onion with the corn and mustard. Pour over the hot vinegar mixture and stir well. Season with the salt and pepper and allow to cool, then transfer to a storage jar and seal. It is not preserved in the traditional way, so use it within 10 days, storing in the fridge. It's best served at room temperature to allow the flavours of the spices to come through.

Cooks Tips

- Ideal as a salsa to go with corn chips or a fresh tangy relish to match with BBQ meats. As this is not preserved in the traditional manner, keep the relish in an airtight container in the refrigerator and use within 10 days. A glass preserving jar is ideal.

- This is best eaten not chilled directly from the fridge but at room temperature so that the flavours of the spices can come through.

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