Chili Chicken and Corn Nachos


  • 1/3 cup fresh coriander leaves

  • 2 tablespoons sweet chilli sauce (Todd River dust for a mild or Funnelweb bite for hot)

  • 1/2 teaspoon ground cumin

  • 1/4 cup lime juice

  • 2 x 250g chicken breast fillets

  • 1kg orange sweet potato, peeled, thinly sliced

  • Olive oil cooking spray

  • 2 corn cobs, husks and silk removed

  • 1 avocado, diced

  • 2 shallots, sliced

  • 1/3 cup grated pizza cheese

  • 2 tablespoons roughly chopped fresh mint leaves

  • Lime wedges, to serve


  • Finely chop 1/2 the coriander leaves. Combine sweet chilli sauce, cumin, chopped coriander and 1 tablespoon lime juice in a small bowl.

  • Place 1 chicken breast fillet on a chopping board. Using a large knife cut chicken in half horizontally to form 2 thin fillets. Repeat with remaining chicken. Place chicken and chilli mixture in a snap-lock bag. Seal bag. Rub to coat. Refrigerate for 30 minutes, if time permits.

  • Meanwhile, preheat oven to 200°C/180°C fan-forced. Place 2 greased wire racks over 2 large baking trays. Place potato, in a single layer, on wire racks. Spray with oil. Season with salt and pepper. Bake for 20 to 25 minutes or until golden and crisp.

  • Place corn and 1 tablespoon water in a microwave-safe dish. Cover with plastic wrap. Microwave on HIGH (100%) for 2 to 3 minutes or until just tender.

  • Heat a greased barbecue plate on medium-high heat (see note). Add chicken. Cook for 2 to 3 minutes each side or until browned and just cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes to rest.

  • Meanwhile, add corn to barbecue plate. Cook, turning, for 5 minutes or until beginning to char. Transfer to a chopping board. Stand for 2 minutes or until cool enough to handle. Using a sharp knife, cut kernels from cob in large pieces. Place corn in a bowl with avocado, onion and remaining lime juice. Gently toss to combine.

  • Preheat grill on medium. Arrange sweet potato in a flameproof, heatproof serving dish. Sprinkle with cheese. Grill for 5 minutes or until cheese has melted. Slice chicken and place on sweet potato. Top with corn mixture. Sprinkle with remaining coriander and mint. Serve immediately with lime wedges.

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