Flame-Grilled Chicken Dust with Charred Mielie Salsa & Amasi Lime Drizzle
Smoky, zesty, and unforgettable.
Prep Time: 15 minutes
Cook
Time: 25 minutes
Serves: 4
Ingredients:
Chicken:
- 8 chicken thighs (bone-in or boneless)
- 2 tbsp olive oil
Chicken Dust Spice Blend:
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 1 tsp brown sugar
- Salt and freshly ground black pepper
Charred Mielie Salsa:
- 2 mielies, grilled and kernels removed
- 1 red pepper, finely diced
- ½ red onion, finely chopped
- 2 tbsp chopped coriander
- Juice of 1 lime
- Salt and pepper
Amasi Lime Drizzle:
- ½ cup amasi
- 2 tbsp plain Greek yoghurt
- Zest of 1 lime
- Juice of ½ lime
- Pinch of salt
How To Make Flame-Grilled Chicken Dust with Charred Mielie Salsa & Amasi Lime Drizzle
- Combine all the chicken dust spices in a bowl.
- Rub the chicken with olive oil, then coat generously with half of the spice mix. Reserve the remaining seasoning for serving.
- Grill the chicken over medium-high heat for 20-25 minutes, turning occasionally, until cooked through and lightly charred.
- Toss together the grilled mielie kernels, red pepper, onion, coriander and lime juice. Season to taste.
- Whisk together the amasi, yoghurt, lime zest, lime juice and salt until smooth.
- Once the chicken comes off the grill, immediately sprinkle over the remaining chicken dust seasoning.
- Serve the chicken with the charred mielie salsa, drizzle over the amasi dressing and garnish with fresh coriander and lime wedges.