Method

Start a medium-sized fire so that the coals are ready to cook over when the rest of the prep is done.

Chicken & Corn

For the chicken, place the breasts between two pieces of baking paper and use a rolling pin to hit the chicken and flatten evenly. Don’t beat it, just flatten it slightly.

Sauce

Add a splash of oil to a small sauce pot and fry the onion for a few minutes to soften. Add the garlic and chipotle chillies and fry for a minute until fragrant. Add the rest of the ingredients and mix well to combine. Simmer for 5 minutes on low, then remove from the heat and season to taste.

Quinoa Salad

Add the quinoa, water and a few cracks of sea salt to a medium-sized pot and set it over medium-high heat. Bring to a boil, then turn the heat down to a simmer and cook uncovered for 15-20 minutes until the water has evaporated. Remove the pot from the heat and put the lid on and steam for a further 5 minutes.

While the quinoa is steaming, place the chicken and corn on the grill. Braai the chicken breasts over medium-hot coals for 2 minutes a side then baste and continue braaing for another 3 minutes per side, while flipping regularly and re-basting to build up a caramelised crust. Char the corn on all sides before removing from the grill. Remove from heat and let the chicken rest for at least 5 minutes before slicing.

While the chicken is resting, drizzle the quinoa with some olive oil then use a fork to fluff it up. Stir in the onion, parsley and chives and mix well to combine. Cut the corn off the corn and crumble in the feta. Transfer the quinoa to a serving platter and top with sliced chicken and avocado. Season to taste and serve.