BBQ Chicken with Blackened Corn and Potato Salad

Steps

1. Preheat oven to 220°C. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Preheat BBQ grill to medium (if using). Prepare vegetables. Pat chicken dry and season. In a medium bowl, combine tomato and chipotle sauce, honey and first measure of lemon zest and juice. Mix well and toss through chicken to coat.
2. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for 4-5 minutes each side, until golden and crispy. Set aside, covered, to rest for at least 5 minutes.
3. While chicken cooks and rests, cook potatoes in pot of salted water for about 20 minutes, until tender. Add beans and cook for a further 1 minute, then drain well. Add to a bowl with spinach and mayonnaise, toss to combine and season.
4. While potatoes cook, place corn in a heat-proof bowl and cover with boiling water. Cover and set aside for about 3 minutes, until bright and tender. Drain well and toss with corn spices, salt and olive oil. Heat a large, dry fry-pan on high heat.
5. Cook corn in pan for about 5 minutes, turning regularly, until lightly charred.
6. To serve, cut chicken into large pieces and serve on a platter with potato salad, blackened corn, sour cream and lemon wedges for squeezing over.