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.
3 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- 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.
- 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.
- 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.
- Meanwhile, combine butter and spices in a bowl, then season with salt and pepper. Stir to combine. Brush over corn.
- 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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