Ingredients
8 chicken thigh fillets
½ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
3 corn cobs, husks removed
3 tomatoes, diced
½ red onion, diced
½ continental cucumber, diced
½ bunch coriander, diced
Juice of 1 lime
2 tablespoons olive oil
Salt
Directions
Fire up the BBQ on medium heat. In a large bowl mix together the chicken and Beerenberg African Spice Taka Tala Sauce & Marinade. Set aside to marinate.
Place the corn on the BBQ and cook until lightly charred on each side. Slice all of the kernels off of the corn and place in a large serving bowl. Add the diced tomato, onion, cucumber, coriander, lime juice, olive oil, and a pinch of salt. Toss to combine.
Place the chicken on the BBQ. Cook with the lid closed for 5-7 minutes on each side until cooked through. If the chicken begins to burn too quickly, turn the heat to low. Once cooked, place the chicken on top of the grilled corn salsa to serve.
