American-Style Chicken

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cob in half. Slice the lime into wedges. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the All-American spice blend, a drizzle of olive oil and the chicken. Toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the chicken until golden and cooked through, 3-5 minutes each side. Reduce the heat to low and add the BBQ sauce and a splash of water. Spoon the sauce over the chicken and turn to coat. Heat until bubbling, then remove from the heat.

While the chicken is cooking, cook the corn cobs in the boiling water. Cook until tender and bright yellow, 5 minutes. Drain and spread with a little butter if you like.

In a large bowl, combine the smokey aioli with a good squeeze of lime juice. Season with salt and pepper. Add the slaw mix and spring onion (reserve some spring onion for garnish!). Toss to coat.