Jalapeño feta grilled chicken
Anyone else deep into grilling season? We have been firing up the grill on a weekly basis and chicken is usually the star of the show. This recipe ups your grilled chicken game with an easy jalapeño feta and a fresh salsa that is perfect for the warmer weather. This recipe is also great to eat the next day so don't be fearful of leftovers!
Ingredients
For the grilled chicken
- 4 chicken breasts, butterflied
- 1 tbsp neutral oil
- 1 tbsp agave nectar
- 2 tbsp taco seasoning
For the jalapeño feta
- 200 g feta
- 125 ml full fat sour cream or yogurt
- 1 1/2 tsp agave nectar
- 1 jalapeño seeds removed and thinly sliced
- 6 g coriander leaves
- juice of 1 lime zest reserved
For the salsa
- 1 500g can of black beans drained and rinsed
- 2 spring onions thinly sliced
- 2 cobs of fresh corn optional: grill these ahead of the chicken – check step 2
- 2 medium tomatoes seeds removed and diced
- juice of 1 lime zest reserved
- salt
- pepper
To serve
- extra sliced jalapeño
- fresh coriander
Instructions
- Place the butterflied chicken breasts in a bowl with the seasoning ingredients and let it sit for 15 – 20 minutes to take in the flavour before grilling. Heat the grill to high and let the temperature be around 400f/200c.
- If you're grilling your corn for your salsa, grill the corn for 4-5 minutes until it has nice colour. Take the corn off the grill and allow it to cool while preparing your feta.
- Add all of the ingredients for the feta into a food processor and pulse until combined. There will be some lumps due to the jalapeño and coriander. Don't over-blend the mixture or it will become liquidly rather than thick. Set the feta mixture in the fridge until it's time to serve.
- Remove the kernals from the corn cobs with a knife. Mix all of the ingredients for the salsa together in a bowl and set aside.
- Now it's time to grill your chicken. Place the chicken onto an oiled grill and cook on each side for about 5 minutes until cooked through with an internal temp of 165f or 74c. If you don't have a grill, you can cook your chicken in a frying pan instead.
- When the chicken is cooked, let it rest for a few minutes before slicing. Spread the jalapeño feta across four plates before placing the sliced chicken, and a few spoonful's of salsa. Finish the dish with some additional fresh coriander and chopped jalapeño (optional).