Smoky Chicken and Sweet Potato

1. Baking sweet potatoes on the barbecue couldn't be easier. Just prick the skins with a fork and wrap them individually in foil. Then pop them on the barbecue for 40 to 45 mis for med potato.
2. For the marinade, combine the lemon juice, olive oil and paprika. Cut each chicken breast through horizontally and marinate in a non-metal dish for at least 30 minutes.
3. While the chicken is marinating make the relish. In a saucepan, with the lid on for 3-4 mins until softened, add the garlic and cook for a further min. Finally add the tomatoes sweetcorn and spices and simmer gently for 5 mins until the sauce is thickened. Season to taste and put to one side.
4. Cook the chicken on a med hot barbecue for 4-5 mins on each side, depending on size, and check it's cooked through. There should be no pink flesh and the juices should run clear if you pierce it with a knife.
5. To check the sweet potatoes are cooked, carefully open the foil and cut one open to make sure it's soft all the way through. It will be steaming so take care. Serve the chicken and potato with a green salad and a good dollop of sweetcorn relish on the side.