Cooking Instructions
1.
Heat your barbecue, burning the charcoal until white. Sit the wire rack over the coals.
2.
Lightly
oil (1 tbsp)
the
sweetcorn cobs (4)
and place them on the wire rack. Turn the corn occasionally using tongs. Once lightly charred on all sides, remove and set aside on a tray.
3.
In a small bowl, mix the softened
butter (50 g)
and
chipotle paste (5 g)
. Brush this mix over the charred corn and scatter over the
cheese (50 g)
.
4.
Evenly coat the
chicken breasts (300 g)
in the
coconut and lime seasoning (as needed)
(as much as you’d prefer) then place it on the barbecue wire rack and cook for about 3 minutes on each side, depending on the heat. Ensure the chicken is thoroughly cooked before serving.
5.
Put the
lime juice (1)
in a salad bowl. Add the
cabbage (1)
and
roasted garlic mayo (30 g)
. Toss together and serve with the chipotle corn and chicken.