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Garlic-chilli chicken rolls with corn relish and spicy mayonnaise

If you have time, marinate the chicken in the fridge a day ahead for a deeper flavour.
From: gourmettraveller.com.au SERVES 4

¼ cup (firmly packed) oregano
3 garlic cloves, coarsely chopped
2 small red chillies, coarsely chopped
2 tsp smoked paprika
60 ml (¼ cup) olive oil
8 chicken thigh fillets, skin on, skin slashed
To serve:
soft bread rolls, halved, buttered
rocket Corn relish
2 corn cobs, kernels removed
½ cup coarsely chopped coriander
3 spring onions, thinly sliced
60 ml (¼ cup) olive oil
Juice of 2 limes, or to taste
Spicy mayonnaise
300 gm (1 cup) mayonnaise
Juice of 1 lime, or to taste
3 small red chillies, finely chopped
1 garlic clove, finely chopped
2 tsp smoked paprika

Preheat oven to 200C. Pound oregano, garlic, chillies, paprika and 2 tsp sea salt in a mortar and pestle to a coarse paste (or process in a small food processor), add oil and season to taste. Place in a snap-lock bag with chicken, massaging well to coat thoroughly, and set aside for 10 minutes to marinate.

For corn relish, cook corn in a saucepan of boiling water until tender (5-10 minutes), drain, refresh and drain well. Combine in a bowl with coriander and spring onion. Just before serving, add oil and lime juice, season to taste and stir to combine well.

Heat a large ovenproof frying pan over medium-high heat. Add chicken skin-side down, cover with a piece of baking paper, weight with a saucepan and cook until skin is golden (5-6 minutes). Remove pan and baking paper, turn and cook until browned (2-3 minutes). Turn once again so chicken is skin-side down, transfer to oven and cook through (3-4 minutes).

Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.

To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.