Grilled Chicken with Corn and Avocado Salsa

I am working my way through the new BBC magazine "Australian Good Food" and this is one recipe I especially (with my small variations) I really wanted to share. I have made it to serve 2 + (or at least two meals for me plus extra salsa for salad plates).

1 chicken breast (with tenderloin) divided and butterflied (to get three pieces)
1 Tablespoon olive oil +
1 Tablespoon lime juice
1 large or 2 regular garlic cloves, lightly smashed
2 small oregano sprigs
1 corn cob
1/2 small red onion, finely diced
2 tomatoes, finely diced
1 small avocado, diced
2 Tablespoons finely chopped parsley
1 Tablespoon lemon juice

Place chicken in a ceramic bowl with oil, lime juice, garlic and oregano. Toss to combine, cover and refrigerate for 3 hours, turning often. Remove from fridge 30 minutes before cooking.

Heat 1 Tablespoon olive oil in a frying pan on medium. Add corn cob and cook for 5 minutes turning often, until just turning golden on all sides. Remove and cool.

Remove kernels from cob and place in a bowl with the onion, tomatoes, avocado, parsley and lemon juice.

Heat a non-stick grill on medium. Remove chicken from marinade, saving garlic and oregano, and season. Cook chicken, with garlic and oregano for 5 - 6 minutes (or until cooked).

Serve chicken with salsa spooned over.

Note: The recipe also indicates that this could be served in a warm burrito.