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Grilled Chicken and Elotes

Grilled Chicken and Elotes

with Smoky Roasted Potato Wedges

Grill
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Head to the streets of Mexico with this lip-smacking BBQ recipe featuring perfectly spiced chicken and elotes – grilled Mexican-style street corn! These corn on the cobs are coated in creamy feta, zesty lime and smoky spices, and offer a fun twist on the standard buttered version.

Tags:Discovery
Allergens:Milk/LaitEgg/OeufMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

1 tbsp

Mexican Seasoning

2 unit

Corn on the Cob

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

460 g

Russet Potato

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

½ unit

Lime

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol143 mg
Sodium720 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Zester
Small Bowl
Medium Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes, Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

2

Meanwhile, husk corn. Zest half the lime, then cut half the lime into wedges (whole lime for 4 ppl). Stir together mayo, feta and lime zest in a small bowl. Season with salt and pepper, to taste. (NOTE: This is your elote sauce.)Reserve 1/2 tsp Mexican Seasoning (dbl for 4 ppl) in another small bowl.

3

Pat chicken dry with paper towels. Add chicken, remaining Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. When potatoes are almost halfway done, add corn to one side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 12-14 min.

4

Meanwhile, add chicken to the other side of the grill. Close lid and grill chicken, flipping once, until cooked through, 5-7 min per side.**

5

When corn is done, transfer to a plate. Brush elote sauce all over corn. Sprinkle with reserved Mexican Seasoning.

6

Divide chicken, elotes and potato wedges between plates. Serve any remaining elote sauce alongside for dipping. Squeeze a lime wedge over top, if desired.