Fiesta Chicken with Mexican Salsa




Prep Time


Cook Time

This bright and healthy dish makes a perfect summer meal, but can also be enjoyed in winter using frozen corn kernels.


  • 4 large skinless, boneless chicken thighs
  • 1 tablespoon cooking oil

Fiesta Rub

  • Finely grated zest of 1 lime
  • 1 teaspoon brown sugar
  • ¾ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chilli powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper

Mexican Salsa

  • 1 corn cob
  • 1 cup cherry tomatoes – quartered
  • Flesh of 1 avocado – diced
  • ⅓ cup finely chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped fresh coriander
  • 1 clove garlic – crushed
  • Salt and ground black pepper, to taste


  • To make the Fiesta Rub, mix the ingredients in a bowl.
  • Add the chicken and toss to coat well. Refrigerate until needed.
  • To make the Mexican Salsa, char the corn cob on a barbeque grill or in a hot pan. Leave to cool, then cut the kernels from the cob. Transfer to a bowl and stir in the remaining ingredients. Set aside.
  • Heat the oil in a large pan and cook the chicken over a medium heat for 4–5 minutes each side or until cooked through.
  • Serve topped with the Mexican Salsa.