American-Style Barbecue Chicken

• Meanwhile, drain sweetcorn (see ingredients). Thinly slice spring onion. Roughly chop cucumber. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned and cooked through, 10-14 minutes each side. • Reduce heat to low, then add BBQ sauce and a splash of water. • Spoon sauce over chicken and turn to coat. Cook until bubbling, then remove from heat.

TIP: Chicken is cooked through when it is no longer pink inside.

• Heat a medium frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a large bowl, combine mayonnaise and a drizzle of white wine vinegar, then season with salt and pepper. • Add slaw mix, charred corn, the cucumber and spring onion (reserve a pinch for garnish!). Toss to coat.

Little cooks: Take the lead by tossing the slaw!