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01377 217243

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Easy BBQ Chicken with Chipotle Corn Cobs

Ingredients

Serves 2 - 4

  • 1 Soanes chicken (jointed into
    breasts and legs.) Reserve the carcass for stock or soup
  • Vegetable oil for coating the
    chicken
  • 1 lemon, cut in half
  • 2 corn cobs, cleaned and washed

For the rub

  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 cayenne pepper - optional for
    heat

Mix all together in a bowl

For the chipotle butter

  • 125g salted butter, softened.
  • 1-2 tsp chipotle paste ( depending on spiciness!)
  • 1 tsp black pepper
  • 2 tsp lemon juice
  • 2 tsp chopped coriander
  • 1 tsp chopped parsley

Mix together in a bowl. This can be rolled into a sausage shape in grease proof paper and kept in the fridge until needed. Any extra can be frozen for up to six months.

Method

1. Rub the oil all over the chicken pieces and dust liberally with the rub. Massage into the meat and place in the fridge until needed.
2. Take the chicken out of the fridge one hour before you mean to cook it.
3. The unused rub can be kept for several months in an airtight container. You could even double or triple the quantities to save time later.
4. BBQ - Light the BBQ and wait until the coals/logs are glowing red with no visible flame. It’s useful to pile up the fuel on one side of the BBQ as you can move the chicken to a ‘cooler’ side if it is colouring too quickly.
5. Grill/oven - Pre heat the oven or grill to Medium high. 180C /350F.
6. Cook the chicken and lemons using either method until fully cooked. (75C internal temperature)
7. Remove from heat place the roasted lemons on top of the chicken pieces, cover in foil and rest in a warm place for 5-8 minutes.
8. While the chicken is resting, place the corn onto the hot bbq or frying pan and char on all sides. When the corn is cooked, place on slices of the chipotle butter on top to melt. Brush over melted butter liberally and serve with the rested chicken. Enjoy!

Thanks to Tom Guise for devising the recipe and Heidi Coppock-Beard for the photography.