Chicken Kebabs with Grilled Corn Salad, Chipotle Sour Cream Dressing

Recipe8 boneless, skinless chicken thighs, sliced in 4 1 teaspoon smoked paprika ½ teaspoon English mustard powder ½ teaspoon garlic powder 2 teaspoons brown sugar 1 teaspoon onion granules ¼ teaspoon salt Few grinds pepper Oil for brushing Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture. Cider spritz 200ml dry cider 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn. Grilled corn salad 2 corn on the cob Oil for brushing Salt Teaspoon spice rub 1 leek, split and washed 1 tablespoon cider vinegar Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix. Brush the leek with oil and grill on both sides for a couple of minutes each side. Season with salt and then chop and mix into the corn with the vinegar. Season to taste.Chipotle Sour cream 200ml sour cream 1 teaspoon chipotle chilli paste Salt to tasteWhisk together and serve on the side.

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