Barbecue Chicken with Corn on the Cob & Green Beans

Preheat the oven to 180°C / 350°F / gas mark 4. Place the chicken fillets in a small ovenproof dish that they will fit into snugly and spoon over the barbecue sauce, turning to coat them evenly. Cover tightly with tin foil and place in the oven for 20 minutes or until cooked through and tender.

Meanwhile, place the potatoes in a saucepan fitted with a petal steamer and cook over a medium heat for 15-20 minutes or until tender.

Meanwhile, trim the green beans by cutting off the ends. About 5 minutes before the chicken and the potatoes are ready put the corn on the cob in a separate saucepan of boiling water with the trimmed beans and add a pinch of salt, if using. Bring to the boil, then reduce the heat and simmer for 4-5 minutes until tender

Meanwhile, and add to the pan with the corn for the last 5 minutes.

Drain the corn and beans and arrange on plates with the baby potatoes. Season with a little freshly ground black pepper. Add a barbecue chicken fillet to each one and spoon over any sauce that is left in the bottom of the dish. Add the green beans and lime wedges to serve.

Prepare Ahead

If time allows marinate the chicken fillets in the barbecue sauce in a non-metallic dish covered with clingfilm for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat.

SAUCE ACCOMPANIMENT

Peel the garlic and use a garlic crusher or grate on the fine side of a box grater. Place in a bowl and stir in the tomato ketchup, vinegar, orange juice, honey and Worcestershire sauce until well combined. Cover with clingfilm and keep in the fridge or if not using immediately transfer to a sterilised screw-topped jar or suitable airtight container. Use as required.

Prepare Ahead

This barbecue sauce will keep for up to 3 days if stored in the fridge in a sterilised screw-topped jar or suitable airtight container.