BBQ Chicken with Corn Salad

Ingredients

• For the BBQ Chicken
• skinless, boneless chicken breasts 4
• BBQ sauce 150
• olive oil 1
• smoked paprika 1
• garlic powder 0.5
• salt pinch
• black pepper pinch
• For the Corn Salad
• tinned sweetcorn, drained 2 x 300g
• red onion, finely chopped 0.5
• red pepper, deseeded and finely chopped 1
• fresh coriander, chopped small bunch
• lime, juiced 1
• olive oil 2
• salt, to taste
• black pepper, to taste

Method

1. Pat dry the chicken breasts. In a bowl, mix together 100ml of the BBQ sauce, 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken breasts and coat them thoroughly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge.
2. While the chicken marinates, prepare the corn salad. Drain the sweetcorn and place it in a medium bowl. Add the finely chopped red onion and red pepper.
3. In a small bowl, whisk together the lime juice, 2 tbsp olive oil, and season with salt and pepper to taste. Pour this dressing over the sweetcorn mixture and toss to combine. Stir in most of the chopped coriander, reserving some for garnish.
4. Preheat your grill or a large frying pan over medium-high heat. Cook the chicken breasts for 6-8 minutes per side, or until cooked through and the juices run clear. Brush with the remaining BBQ sauce during the last few minutes of cooking.
5. Remove the chicken from the heat and let it rest for 5 minutes before slicing.
6. Serve the rested BBQ chicken slices alongside the fresh corn salad. Garnish with the reserved coriander.