American-Style BBQ Chicken

While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cob in half. Slice the lemon 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 and a drizzle of olive oil. Add the chicken and toss to coat.

When the wedges have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until golden and cooked through, 3-5 minutes each side. Reduce the heat to low, then 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 until tender and bright yellow, 5 minutes. Drain the corn.

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