Piri piri sauce: • 5 red chillies • 2 cloves garlic, chopped roughly • 1 tsp paprika • ½ cup olive oil • ¼ cup red wine vinegar • ¼ tsp salt • 8 macro boneless chicken thighs • 4 sweetcorn on the cob • Bread and salad leaves for serving
1. In alarge bowl or bucket filled with cold water soak the corn cobs for at least one hour.
2. To make the piri piri sauce: char-grill the chillies on a barbecue until blackened. Cool slightly, remove and discard the seeds and chop the remainder of the chilli roughly. Into a small pot place the chillies, garlic, paprika, oil, vinegar and salt. Bring to a boil for 3 or 4 minutes. Remove and cool. Place in a blender and blitz until smooth.
3. Place the chicken in a bowl and pour half the sauce over. Leave to marinate for at least 30 minutes.
4. Heat a barbecue to a medium heat.
5. Remove the corn from the water and drain. Place on the barbecue. It will take 10-12 minutes to cook. Turn every couple of minutes. Remove and set aside.
