In a large saucepan, boil the halved sweetcorn for 8 minutes and drain. Pre-heat the oven to 200C, 180 fan, gas 6.

In a small saucepan, place the Clover, chilli, lime zest and juice and coriander. Heat gently to melt and keep warm.

Meanwhile, pre-heat a large griddle pan over a moderately high heat. Season the chicken all over and place onto the griddle, skin side down. Cook for 5-6 minutes on each side and transfer to an oven tray. Pop in the oven to finish cooking for a further 12 minutes whilst you griddle the corn. Place the corn on the griddle and cook for 10 minutes over a medium heat, turning until nicely scorched and charred.

When ready to serve, place the chicken and corn on a warmed platter and pour over the flavoured Clover and serve.