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Sticky apple BBQ chicken

Name: Sticky apple BBQ chicken
Cook time: 25 min
Yield: 4

with a summer salad and fresh corn

Ready in around 25 mins

RECIPE FACT:

The tallest sweetcorn plant was measured at 10.74 meters

Nutritional Info:

Energy: 3151kj (753Kcal)
Protein: 44g
Carbohydrate: 38g
Fat: 30g
Contains: Gluten, Soy, Sulphites, Egg, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake)
1. TO COOK THE SWEETCORN:

Peel the sweetcorn and discard the husk. Cut each cob into 3 pieces. Place sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 20 mins. Remove the grain bread from its packaging and cut in half lengthways. Cut in half again and dice into 2 cm cubes. Place in a bowl and drizzle with olive oil and season with salt and pepper. Add to the sweetcorn tray when there is 10 mins remaining and bake.
2. TO MAKE THE SALAD:

Trim the end off the baby cos and discard. Separate the baby cos leaving whole leaves. Cut any large leaves in half. Cut the cherry tomatoes in half and add both to a large serving bowl. Pick the leaves off the Italian parsley, discard the stalk and finely chop the parsley. Add to the bowl along with the toasted bread, parmesan cheese and half of the ranch dressing. Toss and season with salt and pepper before serving.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each chicken thigh into 3 even pieces. Heat a drizzle of cooking oil in a large non-stick frying pan over a medium to high heat. When the pan is hot add the chicken and cook for 4-5 mins each side. Remove from the heat. Add the apple BBQ sauce and simmer for 2-3 mins until reduced.
TO SERVE:

Divide salad between plates. Top with chicken and apple BBQ sauce and serve with remaining ranch dressing on the side.