Smoky Balsamic Glazed Chicken with Corn Slaw

Place the glaze ingredients (paprika, balsamic vinegar, tomato puree, brown sugar, water, mustard powder and salt) in a small pan over a medium heat and stir. Bring to the boil, stirring until slightly thickened. Set aside to cool.

Heat a BBQ or charr-grill pan to a medium high heat, drizzle corn with oil, season and grill for 10-12 minutes turning occasionally util tender and sightly charred. Cool, then cut kernels from the cobs and combine in a bowl with the shredded cabbage, courgettes and spring onion. Whisk the remaining ingredients (mayonnaise, sour cream, balsamic vinegar, garlic clove) add to the slaw, season and toss to combine.

Season the chicken and brush both sides with the glaze. Grill for 10-12 minutes, turning once and basting with more glaze until charred. The chicken will be cooked through when the thickest part registers 160c on a meat thermometer.

Serve the chicken alongside the corn slaw and enjoy!

The balsamic glaze is great to add to grilled vegetables such as aubergines and peppers.