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. Finely chop the chives. 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.

When the potatoes have 15 minutes cook time remaining, combine the All-American spice blend, a drizzle of olive oil and the chicken steaks 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 steaks and cook for 3-5 minutes on each side or until golden and cooked through. Reduce the heat to low and add the BBQ sauce. Heat until bubbling, then remove from the heat.

While the chicken is cooking, place the corn cobs into the pan of boiling water. Cook for 5 minutes or until tender and bright yellow. 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 chives (reserve some for garnish). Just before serving, toss to coat.