Mexican grilled chicken

BY: ANDREA ALDEN

In preparation for the Mexican holiday Cinco De Mayo, I wanted to make something easy and delicious on the grill. This Mexican grilled chicken with elotes, grilled Mexican corn on the cob, was exactly what the Mariachi ordered. The chicken can be cooked and plated using the Napoleon Himalayan Salt Stone Set instead of a stone. This gives the chicken an additional flavor without becoming too salty. The combination of mayonnaise, cheese and chili powder gives the sweet corn a real kick. This Mexican recipe will definitely be the star of your Cinco De Mayo party.

INGREDIENTS

• 1 grilled chicken, in butterfly shape
• 1 1/2 tsp chili powder
• 1 tbsp fresh oregano, chopped
• 1/2 tsp ground cinnamon
• 2 cloves of garlic, chopped/grated
• 1 tsp kosher salt
• 2 tbsp red wine vinegar
• 1/2 fresh orange, juiced
• 4 -6 corn cobs
• 75 g liquid butter
• 3 tbsp garlic mayonnaise
• 50 g Cotija cheese, crumbled (feta as an alternative)
• 3 tbsp fresh coriander, chopped
• Chili powder and lime slices for garnish

PREPARATION

1. Place the Napoleon Himalayan salt block on the grill without the stainless steel attachment to preheat. Ignite all flames at a low level. After 15 minutes, adjust to medium level. Once the grill has reached a temperature of 190°C, leave the stone on the grill at this temperature for another 10 to 15 minutes so that the salt plate can heat up completely.
2. To butterfly the chicken, remove the spine of the chicken using poultry shears. Then turn the chicken and press it between the breasts to flatten it.
3. Mix the chili powder, oregano, cinnamon, garlic, salt, red wine vinegar and orange juice. Then rub the marinade inside, outside and under the skin. Insert a probe from the Napoleon Bluetooth battery temperature probe into the chicken breast.
4. Extinguish the two middle flames and place the chicken, skin side down, on the grill. Using heat-resistant gloves, carefully place the Himalayan salt block on the chicken.
5. Peel the corn cobs and spread them with the melted butter.
6. Cook the chicken for 15 to 20 minutes until the skin is well browned. Then remove the salt block using heat-resistant gloves, turn the chicken and place the salt block on the chicken again. Grill the corn over direct heat.
7. Check and turn the corn every four to five minutes while the chicken finishes cooking. When the chicken has reached a core temperature of around 74°C, it is done.
8. Let the chicken rest for 10 minutes before slicing and serving. While the chicken is resting, brush the corn with mayonnaise, roll it in the cheese and sprinkle with cilantro. Serve everything with a squeeze of fresh lime.

The butterfly method cooks the chicken faster, while the Himalayan salt block enhances the flavor and crisps the skin. Although the chicken isn't spicy, this Mexican Grilled Chicken with Elotes is full of savory flavors that will make your taste buds explode. Which Mexican grill dishes do you celebrate Cinco De Mayo with?

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