Ingredients:

  • 2 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • ½ tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Kosher Salt (for rub)
  • ½ tsp Freshly Ground Black Pepper
  • 4 Boneless, Skinless Chicken Breasts (approx. 175g each)
  • 2 tbsp Olive Oil (for searing)
  • 5 cups Frozen Sweet Corn, thawed
  • 2 medium ripe Avocados, diced
  • ½ cup Red Onion, finely diced
  • ¼ cup Fresh Cilantro, chopped
  • 1 large Lime, zested and juiced (approx. 2 tbsp juice)
  • ½ tsp Kosher Salt (for salsa)
  • Pinch of cayenne pepper (optional, for salsa)

Instructions:

  1. Char the Corn (Optional but Recommended): Heat 1 teaspoon of olive oil in a skillet over high heat. Add the corn and cook, stirring infrequently, until kernels begin to blister and char lightly (about 3-4 minutes). Set aside to cool slightly.
  2. Combine Salsa Ingredients: In a medium bowl, combine the charred corn, diced red onion, chopped cilantro, lime zest, and lime juice.
  3. Add Avocado and Season: Gently fold in the diced avocado. Season with salt and a pinch of cayenne (if using). Taste and adjust seasoning. Set aside while the chicken cooks; this allows the flavours to marry.
  4. Pat Dry: Pat the chicken breasts thoroughly dry using paper towels. This is crucial for achieving a crispy crust.
  5. Mix the Rub: Combine all ingredients listed for the Cajun Chicken Rub (paprika, powders, herbs, peppers, and salt).
  6. Season: Drizzle the chicken with a tiny bit of olive oil, then generously coat all sides with the Cajun rub, pressing the spices firmly into the meat.
  7. Heat the Pan: Heat the remaining 2 tablespoons of olive oil in your heavy skillet over medium-high heat until shimmering, but not smoking.
  8. Sear: Place the seasoned chicken breasts in the hot skillet, ensuring they are not overcrowded. Sear for 4–5 minutes until a deep golden-brown crust forms. Do not move them during this time.
  9. Flip and Finish: Flip the chicken breasts. Reduce the heat slightly to medium. Continue cooking for another 5–8 minutes, depending on thickness, until the internal temperature reaches 74°C (165°F).
  10. Rest: Remove the chicken from the skillet and place it on a cutting board. Tent loosely with foil. Allow the chicken to rest for a minimum of 5 minutes. This keeps the juices locked in.
  11. Assemble and Serve: Slice the rested chicken against the grain for easier eating (optional). Place the Cajun chicken on plates and generously spoon the Avocado Corn Salsa over the top, or serve the salsa alongside.