Luke's Crispy Chimichurri Chicken & Corn

Crispy, zesty, and full of flavour, this South American-inspired chicken and corn dish by Luke Hines gets its golden edge from our Beef Tallow.

Chimichurri Chicken Thighs Ingredients: 

• 800g free-range chicken thighs, skin on
• 2 tablespoon Grass-Fed & Finished Beef Tallow 
  
• 2 cups chopped flat-leaf parsley
• 1/2 cup (125ml) extra virgin olive oil
• 4 garlic cloves, minced
• 1 red onion, roughly diced (half reserved for corn ribs)
• 1 long red chilli, chopped
• 1 teaspoon dried oregano
• Juice + zest of 1 lemon
• 2 tablespoon Original Bone Broth Concentrate
• 2 tablespoon apple cider vinegar
• Sea salt + cracked pepper

Corn Ribs Ingredients: 

• 2 corn cobs
• 2 tablespoon Grass-Fed & Finished Beef Tallow 
  
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika

Smokey BBQ Sauce Ingredients: 

• 1/3 cup BBQ Sauce (we use Mingle Seasoning)
• 2 tablespoon extra virgin olive oil
• Juice and zest of 1 lime
• 1 clove garlic
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh coriander leaves
• 1/4 cup fresh flat leaf parsley leaves
• 1/2 teaspoon ground cumin
• 1 tablespoon honey or maple
• Pinch of sea salt + black pepper
• 1 small red chilli (optional for heat)

To Serve: 

• 2 avocados, quartered
• Lime cheeks
• Roughly chopped coriander

Method:

Get started by preheating the oven to 200°C (400°F).

For the chimichurri, blend the parsley, olive oil, garlic, ½ red onion, chilli, oregano, lemon juice and zest, Bone Broth Concentrate, vinegar, salt and pepper in a food processor until finely chopped. Or finely chop by hand and mix in a bowl.

Place the chicken thighs on a lined tray. Use your fingers to rub it with the beef tallow, and then spoon over half the chimichurri and rub it all over. Season generously with salt. Oven bake for 20-25 minutes until skin is golden and meat is cooked through. Halfway through, baste with more chimichurri.

Cut each cob into quarters lengthwise to form “ribs.” Mix tallow, cayenne, and paprika in a bowl, then brush/rub onto corn ribs. Roast corn for 25–30 min until curly, golden and crisp. Do this while the chicken finishes roasting.

To make the smokey BBQ sauce, add everything into your stick blender jug, mini food processor, or blender. Blitz until smooth but still a touch textured. You want it pourable but not watery. Add extra lime juice for more tang, more herbs for freshness, or a touch more BBQ if you want it smokier and sweeter.

On a share platter or single plates, place chicken thighs with corn ribs, sliced avocado wedges and the remaining chimichurri on the side.

Enjoy!