Name: Yeehaw! This Smoky Texan Chicken with Ranch Salad is giving cowboy vibes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6
Ingredients: 1.5kg chicken thigh fillets, trimmed; 2 tbsp olive oil; 40g sachet Smokin' Texas BBQ Rub (see tip); 3 corn cobs, husks removed; Bottled ranch dressing and crusty bread rolls, to serve; RANCH SALAD; 4 slices short-cut bacon, finely chopped; 1 baby cos lettuce, coarsely chopped; 200g punnet medley cherry tomatoes, halved; 1 avocado, cut into wedges; ½ red onion, thinly sliced

Yeehaw! This Smoky Texan Chicken with Ranch Salad is giving cowboy vibes

Quick, easy, and tasty!

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Serves 4-6

Prep

20M

Cook

15M

Total

35M

TIP – We used McCormick Grill Mates Smokin’ Texas BBQ Rub, but any American or Mexican-style seasoning would be suitable.

Ingredients

1.5kg chicken thigh fillets, trimmed

2 tbsp olive oil

40g sachet Smokin' Texas BBQ Rub (see tip)

3 corn cobs, husks removed

Bottled ranch dressing and crusty bread rolls, to serve

RANCH SALAD

4 slices short-cut bacon, finely chopped

1 baby cos lettuce, coarsely chopped

200g punnet medley cherry tomatoes, halved

1 avocado, cut into wedges

½ red onion, thinly sliced

Method

Step 1

Place chicken in a large bowl. Add oil and rub. Toss to coat. Spray corn with cooking oil.

Step 2

Heat an oiled barbecue grill/flat plate over medium heat. Add chicken and corn. Close lid. Cook, turning occasionally, for about 10 mins, until corn is lightly charred and chicken is cooked. Transfer chicken and corn to separate plates. Cover loosely with foil.

Step 3

To make the Ranch Salad, heat a small frying pan over a medium heat. Add bacon. Cook, stirring, until bacon is crisp. Drain on a paper towel. Cut kernels from corn cobs.

Step 4

Arrange lettuce, tomatoes, avocado, onion, and corn on a large platter. Top with chicken. Drizzle over dressing. Sprinkle with bacon. Serve with rolls.

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