Marinate the chicken in a non metallic mixing bowl with the Cajun Rub, honey, olive oil and season with salt. Place the chicken in the fridge for a few hours before cooking.
Wrap the corn cobs individually in tinfoil with a dollop of butter and season with salt. Grill the cobs on the barbeque until the kernels are soft and beautifully charred. When the cobs are ready use a knife to remove the kernels from the cob and set aside. Grill the marinated chicken on the barbeque and use any reserved marinade left in the bowl to continually baste the chicken. When the chicken is cooked through remove the breasts and allow them to rest for at least 5 minutes before slicing.
To make the dressing simply mix the juice of the limes and the zest together with the olive oil. Depending on the tartness of the limes add enough sugar or honey to taste. For serving mix the peppers with the corn kernels, the parsley, the rocket and top with the sliced chicken. Pour over the dressing and serve immediately.
Serves 6
Wine suggestions
Terra del Capo Pinot Grigio or Riesling (not everyone drinks Riesling though)
