SHOPPING LIST: Honey-Lemon Chicken Skewers with Chilli-Lime Corn and New Potato Salad (4 portions)
Meal Plan Occasions 2, summer barbecue main (serves 4, chicken)

[ ] 700 g boneless, skinless chicken thighs, cut into 3 cm pieces
[ ] 2 peppers (1 red, 1 yellow), cut into 3 cm pieces
[ ] 2 red onions, cut into wedges (leaving the root end on holds them together)
[ ] olive oil, for the marinade (you need 3 tbsp)
[ ] runny honey (you need 2 tbsp)
[ ] 1 lemon (zest and juice)
[ ] 3 cloves garlic, crushed
[ ] smoked paprika (you need 2 tsp)
[ ] dried oregano (you need 1 tsp)
[ ] 4 corn on the cob, husks removed
[ ] 50 g butter, softened
[ ] 1 lime (zest and juice)
[ ] dried chilli flakes (you need ½ tsp)
[ ] 800 g baby new potatoes
[ ] 4 spring onions, finely sliced
[ ] 3 tbsp mayonnaise
[ ] 3 tbsp plain Greek-style yoghurt
[ ] 1 tbsp Dijon mustard
[ ] 2 tbsp chopped fresh mint or chives
[ ] 8 wooden or metal skewers

Cupboard check: olive oil, for the marinade, runny honey, smoked paprika, dried oregano, dried chilli flakes are probably already at home.
Chicken tip: if frozen, defrost it in the fridge overnight, and marinate it the next day.
Charcoal or gas: check you have enough fuel the day before.
Skewers: 8 wooden skewers, soaked for 30 minutes before using.