Delicious Elote with Jalapeño-Honey Butter, Cheese Dust, and Grilled Chicken | @jacksmeatshack
Elote with Jalapeño-Honey Butter & Cheese Dust with Flattened Chicken Thighs
Are you ready to elevate your BBQ game? This delicious recipe featuring Elote with Jalapeño-Honey Butter paired with flattened chicken thighs will have your guests coming back for seconds! Cooked to perfection on a gas BBQ, this dish seamlessly combines smoky flavors with a hint of spice and sweetness. Let’s dive in!
Ingredients (Serves 4)
For the Chicken Thighs:
- 6 boneless, skinless chicken thighs
- 2 tbsp Jack’s Meat Dust (seasoning mix)
- 1 tbsp olive oil
- Lime wedges (for serving)
- Optional: Chopped fresh coriander or flat-leaf parsley
For the Elote:
- 4 corn cobs
- 50g butter, softened
- 1 tbsp finely chopped jalapeños (jarred or fresh)
- 1 tbsp runny honey
- Zest of 1 lime
- Salt (to taste)
For Cheese Dust:
- 50g Parmesan or feta
- 1/2 tsp smoked paprika
- Pinch of sugar
Cooking Instructions
1. Preheat the BBQ
- Start by preheating your gas BBQ to medium-high heat, around 200–220°C (lid down).
2. Prepare the Chicken Thighs
- Pat the chicken thighs dry using kitchen roll.
- Rub olive oil all over the thighs, then generously coat them with Jack’s Meat Dust.
- Let the chicken sit for 10–15 minutes while the grill heats up, allowing the flavors to meld.
3. Grill the Chicken Thighs
- Place the chicken thighs directly on the grill grates.
- Cook for 5–6 minutes per side, flipping once until they’re nicely charred and cooked through (internal temperature should reach 75°C).
4. Prepare the Elote
- In a saucepan, melt the butter over high heat.
- Remove it from heat and stir in the chopped jalapeños, honey, lime zest, and a pinch of salt.
5. Make Cheese Dust
- Combine the cheese, smoked paprika, and sugar in a food processor. Blitz until fine, or alternatively crush with a fork.
6. Grill the Corn
- Grill the corn over high heat, turning regularly until they’re blistered and golden.
7. Assemble the Elote
- While the corn is hot, slather on the jalapeño-honey butter, and generously sprinkle with the cheese dust.
Jack’s Hack:
For easy serving at BBQs, consider skewering the corn cobs or slicing them into “ribs” for sharing!
Key Takeaways
- Flavor Fusion: The combination of spicy jalapeños and sweet honey perfectly complements the grilled chicken, making this dish a crowd-pleaser.
- Easy Preparation: With straightforward steps, this recipe is perfect for BBQ novices and pros alike.
- Versatile Dish: The Elote can be customized according to your taste preferences! Swap out the cheese or adjust the heat level with different chili options.
With this recipe, you’re all set to impress at your next gathering. Enjoy the delightful harmony of textures and flavors as you savor this Tex-Mex BBQ masterpiece!
@jacksmeatshack ELOTE WITH JALAPEÑO-HONEY BUTTER & CHEESE DUST WITH FLATTENED CHICKEN THIGHS Cooked on the @charbroil_uk INGREDIENTS (Serves 4) For the Chicken Thighs: • 6 boneless, skinless chicken thighs • 2 tbsp Jack’s Meat Dust • 1 tbsp olive oil • Lime wedges, to serve • Optional: chopped fresh coriander or flat-leaf parsley For the Elote: • 4 corn cobs • 50g butter, softened • 1 tbsp finely chopped jalapeños (jarred or fresh) • 1 tbsp runny honey • Zest of 1 lime • Salt to taste For cheese dust: • 50g Parmesan or feta • 1/2 tsp smoked paprika • Pinch of sugar INSTRUCTIONS • Preheat the gas BBQ to medium-high heat (around 200–220°C), lid down. • Pat thighs dry with kitchen roll. Rub all over with olive oil, then coat generously in Jack’s Meat Dust. Let them sit for 10–15 mins while the grill heats up. • Place the chicken thighs directly on the grill grates. Cook for 5–6 minutes per side, flipping once, until charred in spots and cooked through (internal temp 75°C). • To make the elote melt the butter over high heat removing once melt. Add the jalapeños, honey, lime zest, and a pinch of salt. • Blitz your chosen cheese with paprika and sugar in a food processor or crush with a fork until fine. • Grill the corn over high heat, turning regularly until blistered and golden. • While hot, slather with jalapeño-honey butter and sprinkle with cheese dust. JACK’S HACK: Skewer the cobs for easy serving at BBQs or slice into “ribs” for sharing #bbquk #bbq #texmex #elote #mexicana #mexicanbbq #charbroil #gasbbq #gasgrilling