Zesty Lemon Myrtle Grilled Chicken

1.In a mixing bowl, combine the crushed lemon myrtle leaves, olive oil, honey, lemon juice, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes. Whisk until well blended to create the marinade.

2.Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

3.Preheat your grill to medium-high heat. While the grill is heating, remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.

4.Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

5.While the chicken is grilling, place the husked corn directly on the grill. Grill the corn for about 10-12 minutes, turning occasionally, until it is tender and has grill marks.

6.Once the chicken and corn are cooked, remove them from the grill. Let the chicken rest for a few minutes before slicing.

7.Serve the grilled chicken with the barbecued corn on the side, garnished with additional lemon myrtle leaves if desired.