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Serves: 4
To celebrate Autumn’s arrival, we have created a recipe inspired by the flavours of Louisiana, perfect to cook on the BBQ!
TASTE OF AUTUMN FACT
Inspired by the famous Louisiana chicken steak dish. We have given our recipe an Australian twist so it can be cooked on the BBQ as opposed to deep-frying it. A classic Cajun-style dry spice mixture, also known as a rub in the US is used to flavour the chicken. This combines paprika, garlic powder, pepper, onion powder, oregano, thyme, and cayenne pepper. The chicken is served with a blue cheese sauce, another American classic that, whilst rich, compliments the flavour of the spiced grilled chicken breast.
INGREDIENTS
- 110gm Whole Egg Mayonnaise
- 55gm Sour Cream
- 1½ tsp White Wine Vinegar
- 1½ tsp Lemon Juice
- 100gm Blue Cheese – remove rind and finely crumble.
- To Taste – Sea Salt and Finely Ground White Pepper
- 6 Curly Parsley Sprigs – rinse, drain and finely chop.
- ½ Bunch Chives – rinse, drain and finely slice.
- 2 Corn Cobs
- 1 tsp Onion Powder
- 3 tsp Ground Paprika
- 1 tsp Sea Salt (finely ground)
- 1 tsp Ground Black Pepper
- 2 tsp Garlic Powder
- 1 tsp Ground White Pepper
- 1 tsp Dried Oregano Leaves
- ½ tsp Dried Thyme Leaves
- 1 tsp Cayenne Pepper
- 2 Skinless Chicken Breast – cut in half laterally.
- As Required – Extra Virgin Olive Oil Spray
- 2 Limes – cut in half width ways.
METHOD
- In a mixing bowl, add the mayonnaise, sour cream, white wine vinegar, lemon juice, and blue cheese. Whisk to combine. Season to taste, then add and gently fold through the parsley and chives. Set to one side for 30 minutes to allow the sauces flavours to further develop.
- Begin by remove husks from the corn and cook corn cobs in boiling water for 5 minutes. Then remove and refresh under cold running water. Drain and then cut each cob into four even pieces widthways and set to one side.
- In a second mixing bowl, add the paprika, sea salt, garlic powder, black pepper, white pepper, onion powder, oregano leaves, thyme leaves, and cayenne pepper. Mix to combine.
- Toss the chicken steaks in the dry spice mixture until they are evenly coated. Remove each steak shaking off any excess mixture.
- Generously spray oil a sauté pan over moderate heat, or in a flat BBQ plate. Once hot, add the chicken steaks cook through until they are well browned on both sides. Remove the steaks from the heat, and place onto a warm plate, cover with aluminum foil and allow them to rest for 2-3 minutes.
- Add corn cobs and limes (flesh side down) to the sauté pan or flat BBQ plate. Sear the corn until it heated through, and it is lightly browned and the lime has caramelised, then remove them from the heat.
TO SERVE
Stack the chicken steaks, grilled corn and caramelised limes on a serving board or platter. Finally, place the blue cheese sauce into a serving bowl or jug and serve with the steaks.
