Hickory BBQ Chicken and Corn on the Cob

    30 minutes

    Chicken thigh cutlets are barbequed to perfection then served with corn on the cob, seasoned with a homemade spiced butter.

    Fountain Sauces

    5 people made this

    Serves: 4 

    • 8 chicken thigh cutlets
    • 3 teaspoon ground cumin
    • 2 tablespoons ground coriander
    • 1 teaspoon smoked paprika
    • 2 garlic cloves, crushed
    • 1/3 cup Fountain Hickory BBQ sauce
    • 2 tablespoons olive oil
    • 4 fresh corn cobs
    • 40g butter
    • 2 teaspoon Saxa Jalapeno salt

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine chicken, spices, garlic, Fountain Hickory BBQ sauce and half the oil in a bowl. Season and toss to coat. Set aside for 1 hour.
    2. Pre heat barbeque on medium-high heat. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
    3. Pat corn dry with paper towel. Barbeque turning for 15-17 minutes or until charred and cooked through. Set aside to cool for 2 minutes, peel husks back and brush with butter mixture. Serve.
    4. Meanwhile, combine butter and spices in a bowl, then season with salt and pepper. Stir to combine. Brush over corn.
    5. Char-grill chicken for 10-12 minutes each side or until lightly charred and cooked through, serve chicken with corn and salad.

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