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very easy
Prep Time
10 mins
Total Time
40 mins


cobs of corn
ripe avocados
red pepper
1 tbsp
Compliments Canola Oil
15 mL
BBQ Whiskey Boneless Skinless Chicken Thighs, marinated in-store
approx. 1 kg
tomato on the vine, finely diced
1/3 cup
finely diced red onion
75 mL
1/4 cup
chopped Compliments Cilantro, leaves only
60 mL
1 lime
zest and juice
1 tsp
5 mL
1/4 tsp
garlic powder
1 mL
1/4 tsp
ground cumin
1 mL
1/4 tsp
1 mL
1/4 tsp
black pepper
1 mL


Step 1

Shuck the cobs of corn. Cut avocados in half; discard pits but leave peel on. Cut red pepper in half; remove stem and seeds. Brush the veggies and cut-side of the avocado halves with canola oil. Place on medium-high heat BBQ, turning occasionally, until tender and lightly charred. This takes 3 to 4 min. for the avocado and 12 to 15 min. for the corn and pepper. Transfer to bowl or chopping board.

Step 2

Meanwhile, grill chicken thighs skin-side down 2 to 3 min., then pivot thighs a quarter turn (or 90°) to make cross-hatch marks on the skin and grill another 2 to 3 min. Turn over chicken pieces, continue grilling until browned, 10 to 12 min., or until internal temperature reaches 74°C (165°F). Rest chicken 5 min.

Step 3

To make the salsa, cut the corn kernels off the cobs. Finely dice the avocado halves (simply cut into the avocado halves while still inside peels, then tip out diced pieces). Finely dice the grilled pepper. Place corn, avocado, red pepper in a bowl along with diced tomato, red onion, cilantro, lime zest and juice, honey, garlic powder, cumin, salt and black pepper. Mix gently; set aside.

Step 4

To serve, arrange the BBQ Whisky Chicken Thighs on plates or platter and top generously with the salsa, with extra in a dish for passing.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
28 g
Saturated Fat:
5 g
23 g
7 g
8 g
160 mg
46 g
370 mg
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