Poulet grillé et salade de maïs à la mexicaine

Barbecue

Familiale

avec patates douces

10 min

Difficulté: 2/3

Mexicaine

Ingrédients : Maïs • Patate douce • Haut de cuisse de poulet • Tomates Roma • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Limes • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Ail • Oignon vert.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Zesteur

Petit bol

Bol à mélanger, moyen

Passoire

Tags

Familiale

Ingrédients

Haut de cuisse de poulet

270 g

Patates douces

2 unit(s)

Épi de maïs

1 unit(s)

Gousses d'ail

1 unit(s)

Oignons verts

1 unit(s)

Lime

0.5 unit(s)

Tomato

1 unit(s)

Mayonnaise

4 tbsp

Assaisonnement mexicain

8 g

Feta, émietté

0.25 cup

Huile

2 tbsp

Sel

0.25 tsp

Sucre

0.13 tsp

Poivre

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Quarter sweet potatoes lengthwise.
To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
Drain and set aside.

Meanwhile, husk corn.
Peel, then mince or grate garlic.
Thinly slice green onion.
Zest, then juice half the lime. Cut any remaining lime into wedges.
Cut tomato into 1-inch pieces.
Pat chicken dry with paper towels.
To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

To a medium bowl, add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
To one side of the grill, add corn.
Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
Meanwhile, add chicken to the other side of the grill.
Grill chicken for 5-6 min per side, until cooked through.**
Transfer corn and chicken to a parchment-lined baking sheet.

Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
Grill sweet potatoes next to corn for 3-4 min per side, until tender.
Transfer sweet potatoes to the same baking sheet with corn and chicken.

To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
When corn is cool enough to handle, place corn on its side, then cut kernels from cob, turning cob as you go.
Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.