for 4 person

Chicken

2 tbsp	olive oil
1 tbsp	liquid honey
1 tbsp	water
2	garlic cloves, squeezed
1 ½ tsp	ground cumin
½ tsp	Fine Food Chile Chipotle
¾ tsp	salt
500 g	Skinless chicken steaks

Charcoal/gas/electric grill

1	cooked corn cob (approx. 125 g)
½ tbsp	olive oil
4	wheat tortillas
1	garlic clove, cut in half

Vinaigrette

2	organic limes, use a little grated zest and all of the juice
3 tbsp	olive oil
1 ½ tsp	liquid honey
¼ tsp	salt
a little	pepper

To serve

3	baby lettuce, leaves removed

How it's done

Chicken

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the chicken, mix well.

Charcoal/gas/electric grill

Brush the sweetcorn with oil. With the lid down, grill the sweetcorn and chicken over/on a medium heat (approx. 200 °C) for approx. 12 mins., turning occasionally. Grill the tortillas alongside for approx. 2 mins. on each side. Remove the sweetcorn, chicken and tortillas from the grill. Rub the garlic (cut side down) over the tortillas.

Vinaigrette

In a bowl, mix the lime zest with all the other ingredients up to and including the honey, season.

To serve

Remove the corn kernels from the cobs, cut the chicken steaks into strips, serve both on a platter with the lettuce. Drizzle with the vinaigrette, quarter the tortillas, serve alongside.

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