Buttermilk chicken thigh pieces with creamed corn


4 serves

15 min+ 30 mins marinating

40 minutes



  • 750 grams chicken thigh fillets, cut into chunks

  • 1 cup buttermilk

  • 1 1/2 tsp hot chilli sauce

  • 1 tsp dried mixed herbs

  • 1/2 tsp smoked paprika

  • 80 grams light cream cheese, at room temperature

  • 3/4 cup milk

  • 3 corn cobs, kernels removed

  • 1 lime, juiced

  • 2 Tbsp thyme leaves, plus extra sprigs for garnish

  • 1/3 cup grated tasty cheese

  • 4 large tomatoes, cut in half

  • 4 slices bread, cut in half

  • 2 tsp oil for cooking


  • In a bowl mix these ingredients buttermilk, herbs, spice and lime juice. Add chicken and stir to coat. Cover and refrigerate for 30 minutes.
  • Preheat oven to 200 C. Line a baking tray with baking paper. Whisk cream cheese and milk in a bowl. Stir in corn and thyme, and season. Transfer to a large baking dish and sprinkle over grated cheese. Bake for 25-30 minutes or until corn is soft and cheese is golden.
  • In a large non stick pan, add 2 tsp oil on medium high heat. Cook chicken chunks in batches, till chicken is cooked and they are golden.
  • Take you tomatoes and cut in half, season and cook in a pan until tomatoes are soft .
  • Meanwhile take 4 slices of sour dough bread, in a hot pan , baste oil over the bread and cook till a golden colour. Remove from pan and then cut in half.
  • Serve these in a large bowl and add a slice of lime. Enjoy.

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