Chargrilled Buffalo-Style Chicken & Corn

In a large bowl, combine the All-American spice blend (reserve a pinch for the butter!), a drizzle of olive oil and a pinch of salt and pepper. Add the half chicken, turning to coat. When the BBQ is hot, grill the chicken, skin-side down first, with the lid down, until charred and cooked through, 10-15 minutes each side. Transfer to a plate to rest and cover to keep warm. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when it's no longer pink inside. No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray and roast until cooked through, 25-30 minutes. Set aside to rest.

While the chicken is cooking, cut the corn cob in half. When it's time to turn the chicken, add the corn to the grill, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate, then spread the butter over each corn cob. Sprinkle with the reserved All-American spice blend. No BBQ? Bring a medium saucepan of water to the boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain, then return to saucepan. Top with butter and reserved spice blend, as above. Cover to keep warm.

SPICY! Sriracha is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine the BBQ sauce and sriracha. Set aside.

Slice the apple (see ingredients) into thin sticks. Roughly chop the baby spinach leaves. In a large bowl, combine the caesar dressing and a pinch of salt and pepper. Just before serving, add the slaw mix, spinach and apple, tossing to coat.