Peri-Peri Chicken & Charred Chilli-Lime Corn - Ainsley Harriott

Ingredients

• 1–1.5kg bone-in, skin-on chicken leg quarters (about 6–8 pieces)
• 4–6 corn cobs
• 80g butter, softened
• 1 small red chilli, de-seeded and finely chopped
• pinch of cayenne
• zest and juice of 1 lime
• sea salt and freshly ground black pepper
• 1 small red onion, peeled and cut into wedges
• 2 large red peppers, de-seeded and quartered
• 2–3 tbsp olive oil, plus extra for drizzling
• ½ tsp paprika (unsmoked)
• 3–6 African bird’s-eye (piri piri) chillies, according to taste
• 5 garlic cloves, peeled
• 1 tsp sweet smoked paprika
• ½ tsp ground allspice
• 1 tsp dried oregano
• 8–10 basil leaves, torn
• 1 tbsp red wine vinegar or sherry vinegar
• zest and juice of ½ lemon
• 1 tbsp runny honey
• a splash of whisky or bourbon (optional)