BARBECUED SPICED CHICKEN WITH CORN, AVOCADO AND LIME

Prep time 15 mins Cooking time 15 mins Serves 4-6 INGREDIENTS

6 chicken Marylands, skin slashed

50ml olive oil, plus extra for drizzling

1 tbsp lime juice

1 garlic clove, finely chopped 1 tsp each sweet paprika, smoked paprika and ground cumin

4 corn cobs

2 avocados, coarsely chopped 1 spring onion, thinly sliced TOMATILLO DRESSING

150g drained canned tomatillos ½ cup (firmly packed) coriander 1 garlic clove, coarsely chopped 80ml olive oil

50ml lime juice, or to taste METHOD

Heat a char-grill or barbecue to medium-high. Combine chicken in a bowl with oil, lime juice, garlic and spices, season to taste and massage marinade into chicken. Grill, turning often, until browned and cooked through, 10-15 mins. Drizzle corn with a little olive oil and grill, turning occasionally, until slightly charred and tender, 6-8 mins. Cut kernels from corn, keeping in clusters, then transfer to a bowl. Just before serving, add avocado and spring onion.

For tomatillo dressing, process tomatillos, coriander and garlic in a small food processor until smooth, add olive oil and lime juice, season to taste and process to combine. Drizzle tomatillo dressing over corn mixture to taste and toss to combine. Serve with chicken and extra dressing to taste.