(Serves 4)

• 4 corn on the cob, husk removed

• 4 chicken thighs

• 1 tablespoon smoked paprika

• 1 tablespoon cumin ground

• 1 tablespoon coriander ground

• 1 tablespoon extra-virgin olive oil

• 100g unsalted butter, sofened

• 2 tablespoons pickled jalapenos, finely diced

• ½ bunch coriander, roughly chopped

• Pinch salt

• 400g pre cut slaw

• 2 tablespoons light mayonnaise

• ½ lemon zested & juiced

1. Whip up the jalapeño–coriander butter

   In a small bowl, mix the softened butter with the diced jalapeños and half the chopped coriander. Scoop onto baking paper, roll into a log, wrap tightly, and pop in the fridge to firm up. (Hello flavour bomb!)

2. Marinate the chicken

   In a large bowl, combine paprika, cumin, coriander and olive oil to form a paste. Coat the chicken and let it sit for 5–10 minutes while you get the BBQ sorted.

3. Fire up the BBQ

   Heat the BBQ to medium–high. Grill the corn first, turning occasionally to build that gorgeous char and sweetness.

4. Cook the chicken

   Add the chicken to the grill and cook until golden and juicy. Once done, rest it for a few minutes, it keeps everything tender.

5. Mix the slaw

   In a large bowl, whisk the mayo, lemon zest, lemon juice and the remaining coriander. Add the slaw mix and toss to coat. Fresh, crunchy, done.

6. Serve it up

   Plate the charred corn, sliced chicken, and zesty slaw. Finish the hot corn with a slice (or two…) of your jalapeño–coriander butter so it melts right in.

Snapshot!

This BBQ chicken and corn plate brings 2995kJ, 40g protein, and 49g total fat (including 20g saturated, 6g PUFA, and 17g MUFA). The corn provides the modest 26g carbohydrate and 13g sugars, balanced by 10g fibre to support slower digestion and longer-lasting energy. With just 394mg sodium, it’s a colourful, fibre-packed dish built around vegetables, whole ingredients, and those smoky BBQ flavours we all love.

What it means on the plate

This is a veggie-forward meal with balanced protein and slow, steady energy. The corn brings natural sweetness and fibre, the chicken provides satisfying protein without being excessive, and the slaw adds freshness and crunch. The jalapeño–coriander butter keeps things feeling luxe while the overall sodium stays low. A great option for building confidence on the BBQ while still hitting your nourishing-food goals.

Food group balance → You don’t always need grains or dairy on the plate to hit balance. Mixing a variety of vegetables with a modest amount of protein can create a naturally well-rounded meal.

• Vegetables 3 serves (corn & slaw)

• Protein 1.4 serves (chicken)

CWJ Takeaway

Big flavour doesn’t have to mean heavy, this dish proves you can have smoky, buttery, zesty goodness and a veggie-loaded plate all at once. A deliciously doable way to bring colour, confidence and balance to your summer dinners.