American-style BBQ Chicken

While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cobs in half. Slice the lemon into wedges. Thinly slice the spring onion. Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken.

SPICY! Add just 1 sachet of the spice blend if you or the kids are sensitive to heat! When the wedges have 15 minutes cook time remaining, combine 1 1/2 sachets All-American spice blend, a drizzle of olive oil and the chicken in a medium bowl. Toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until golden and cooked through, 3-5 minutes each side. Reduce the heat to low and add the BBQ sauce. Heat until bubbling, then remove from the heat.

While the chicken is cooking, add the corn cobs to the saucepan of 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 garlic aioli with a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and spring onion. Just before serving, toss to coat.

TIP: Toss the slaw just before serving to keep the cabbage crisp.