avec quartiers de patates douces grillés
Vous vous croirez dans les rues du Mexique avec ce plat irrésistible préparé sur barbecue, composé de poulet et d’épis de maïs grillés façon mexicaine (ou elotes) parfaitement assaisonnés! Enrobés de feta crémeux, de lime acidulée et d’épices fumées, ces épis de maïs vous changeront de ceux au beurre que vous ne connaissez que trop bien.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit
Assaisonnement mexicain
1 tbsp
Épi de maïs
1 unit
Feta, émietté
0.25 cup
Mayonnaise
4 tbsp
Patates douces
340 g
Lime
0.5 unit
Huile
2 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Oignons verts
1 unit
Gousses d'ail
1 unit
Sucre
0.063 tsp
Tomato
80 g
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Quarter sweet potatoes lengthwise.Add sweet potatoes, 1 tsp salt and enough water to cover (by about 1-2 inches) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.When boiling, reduce heat to medium-high. Simmer uncovered until almost tender, 6-7 min.Drain and set aside.
Meanwhile, husk corn. Peel, then mince or grate garlic.Thinly slice green onion.Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.Cut tomato into 1-inch pieces.Pat chicken dry with paper towels. Add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and a pinch (2 pinches) of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.Add corn to one side of the grill. Add chicken to the other side of the grill.Close lid and grill, turning corn occasionally, until tender and grill marks form, 12-14 min.Grill chicken, flipping once, until cooked through, 5-6 min per side.** Transfer corn and chicken to a baking sheet.
Meanwhile, add potatoes to a baking sheet. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.Grill potatoes next to corn, flipping halfway through, until tender, 3-4 min per side.Transfer potatoes to the same baking sheet with corn and chicken.
Add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli to a medium bowl. When corn is cool enough to handle, with the corn on its side, cut kernels from the cob, turning cob as you go.Add corn to the bowl with tomatoes. Season with salt and pepper, to taste, then toss to combine.
Thinly slice chicken.Divide chicken, salad and sweet potato wedges between plates. Sprinkle green onions over plate. Serve remaining lime aioli alongside for dipping.Squeeze a lime wedge over top, if desired.
760
kcal
Calories
43
g
Fat
7
g
Saturated Fat
50
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
46
g
Protein
146
mg
Cholesterol
970
mg
Sodium
avec quartiers de patates douces grillés
avec quartiers de patates douces grillés
avec pommes de terre à l’ail et au romarin en papillote