With origins that straddle Mozambique and Portugal, peri peri is traditionally a red pepper paste that lends robust flavour to grilled chicken. We've matched it with aioli and creamy, lime-flecked corn charred lightly in the pan for a finger-licking combo. Add a crisp, peppery salad for freshness and dinner is served.
Cut chicken in half horizontally to create two thinner pieces. Zest and juice lemon. Place lemon juice and zest, chicken, aioli and Pep-In-Your-Step Peri Peri in a bowl, season with salt and pepper and set aside to marinate for 5 minutes. Juice lime and set aside. While chicken is marinating, continue with step 2.
Drain corn. Heat ½ the oil in a frypan over high heat. Add corn and cook, stirring occasionally, for 4–5 minutes or until slightly charred and golden. Remove from pan and set aside to cool slightly.
Heat chargrill pan or barbecue over medium-high heat. Add chicken and cook, turning, for 7–8 minutes or until cooked through. Remove chicken from heat and wrap in aluminum foil to rest for 5 minutes.
Place corn, sour cream, salt and pepper in a bowl and mix to combine. Set aside.
Rinse lettuce and radishes. Quarter radishes and separate lettuce leaves. Set aside. Combine lime juice, remaining olive oil, salt and pepper in a bowl and toss with lettuce and radishes.
Slice chicken. Divide chicken, creamy corn and salad between plates. Sprinkle with cracked pepper to serve.