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  • Elote with jalapeño-honey butter & cheese dust with flattened chicken thighs

Elote with jalapeño-honey butter & cheese dust with flattened chicken thighs

Elote with jalapeño-honey butter & cheese dust with flattened chicken thighs

Prep
5 mins
Cook
15 mins
Serves
3-4

Elote with jalapeño-honey butter & cheese dust with flattened chicken thighs 

Ingredients

For the Chicken Thighs:

  • 6 boneless, skinless chicken thighs
  • 2 tbsp Jack’s Meat Dust
  • 1 tbsp olive oil
  • lime wedges to serve
  • fresh coriander or flat-leaf parsley chopped
  • 50 g butter softened
  • 1 tbsp jarred or fresh jalapeños finely chopped
  • 1 tbsp runny honey
  • 1 zest of lime
  • salt to taste
  • 1/2 tbsp smoked paprika
  • pinch of suger

For the Elote:

  • 4 corn cobs

For cheese dust:

  • 50 g parmesan or feta

Directions

List Steps
Step 1 of 7
1
Preheat the gas BBQ to medium-high heat (around 200–220°C), lid down.
2
Pat thighs dry with kitchen roll. Rub all over with olive oil, then coat generously in Jack’s Meat Dust. Let them sit for 10–15 mins while the grill heats up.
3
Place the chicken thighs directly on the grill grates. Cook for 5–6 minutes per side, flipping once, until charred in spots and cooked through (internal temp 75°C).
4
To make the elote melt the butter over high heat removing once melt. Add the jalapeños, honey, lime zest, and a pinch of salt.
5
Blitz your chosen cheese with paprika and sugar in a food processor or crush with a fork until fine.
6
Grill the corn over high heat, turning regularly until blistered and golden.
7
While hot, slather with jalapeño-honey butter and sprinkle with cheese dust.
Hot Tip
JACK’S HACK: Skewer the cobs for easy serving at BBQs or slice into "ribs" for sharing.
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