Chef’s Pili-Pili Tropical Guava Chicken Thigh & Corn Cobs
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 150g chicken thigh
- 1 tsp olive oil
- 2 tbsp Tropical guava chilli sauce
- 1 tsp smoked paprika
- 2 fresh small corn
- ½ tsp sea salt and ground white pepper
Method
Tip the thighs into a bowl. Add the Tropical guava sauce, salt and paprika, so they’re all evenly coated. If you have time, leave the wings to marinade for a couple of hours in the fridge or ideally overnight.
Heat oven to 180 ̊C/160 ̊C fan/gas4. Drain and reserve the marinade.
Place the chicken thighs marinated and fresh corn cobs on a large baking tray, drizzle with oil and pepper, and bake for 20 minutes. Add the reserved marinade and toss well.
Remove the tray from the oven and brush or drizzle the sauce over the chicken thigh and corn, then toss everything together to coat. Return to the oven and roast for a further 10-15 minutes. They should be sticky and glazed with most of the marinade evaporated. Voila!
Tropical Guava Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya