Tex-Mex chicken thighs with Grilled corn, avocado and halloumi cheese salad
10 min Prepping
15 min Cooking
- 1 tray-pack Tex-Mex chicken thighs
- 4 corns on the cobs
- 2 avocados cut into cubes
- 1 halloumi cheese block, sliced
- 3 green onions, chopped
- A few cherry tomatoes cut in half
- 3 tbsp freshly chopped cilantro
- A drizzle of vegetable oil
- Juice of a lime
- Pepper to taste
- A handful of crumbled tortilla chips
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Grilling the corncobs
- Preheat half of the barbecue for direct cooking at high power. Oil the grate.
- Peel the corncobs without removing the leaves completely, removing the leaves downward while keeping the leaves attached to the base of the cob to free up all the corn. Remove all the silk.
- Grill the corns on the cobs for 2 to 3 minutes on each side, turning with tongs until golden brown on all sides, 8 to 12 minutes in total. Remove from the fire, then shuck them (take the kernels away from the cob).
Cooking the chicken
- Roll each thigh individually. Thread the chicken rolls onto 2 small wooden or metal skewers.
- Cook the chicken on the barbecue. Set aside.
- Grill the halloumi cheese slices until golden brown (or less grilled as desired). Remove, then cut into cubes.
- In a bowl, mix the corn kernels with the avocado cubes, halloumi cheese, green onions, cherry tomatoes, vegetable oil, lime juice and pepper.
- Add the cilantro and crumbled tortilla chips just before serving.