Name: Mexican spiced chicken with grilled corn
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1.8 kilogram whole chicken; 2 teaspoon ground cumin; 2 teaspoon cumin seeds; 1 1/2 teaspoon ground coriander; 1 teaspoon sweet paprika; 1 pinch cayenne pepper; 1 tablespoon olive oil; 2 (800g) corn cobs, trimmed; 2 limes, halved; 10 gram butter, softened

Mexican spiced chicken with grilled corn

In this barbecued chicken recipe the segmented chicken is seasoned with delicious Mexican spices and served with grilled corn cobs and seared lime cheeks.

Serves 4

Cook

Ingredients

1.8 kilogram whole chicken

2 teaspoon ground cumin

2 teaspoon cumin seeds

1 1/2 teaspoon ground coriander

1 teaspoon sweet paprika

1 pinch cayenne pepper

1 tablespoon olive oil

2 (800g) corn cobs, trimmed

2 limes, halved

10 gram butter, softened

Method

1.Using kitchen scissors, cut along both sides of chicken backbone; discard backbone. Place chicken, skin-side up, on board; press down on breastbone to flatten.

2.Dry-fry spices in a small frying pan until fragrant. Combine spices and oil in small bowl. Rub spice mixture all over chicken; season.

3.Heat covered barbecue. Cook chicken skin-side down over high heat until browned. Turn chicken; cook, covered, using indirect heat (following manufacturer’s instructions) for about 1 hour. Remove from heat, cover with foil; stand 10 minutes.

4.Meanwhile, cook corn on barbecue using direct heat. Turn while cooking, until browned and tender. Cook limes cut-side down, until browned.

5.Serve chicken with limes and corn topped with butter.

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