Spatchcock Chicken with BBQ Corn, Chilli & Lime Mayo

Main courseServes 6-8

An easy supper filled with spicy, tangy and citrussy flavours, this Spatchcock Chicken with BBQ Corn recipe from the team at Charlie & Ivy’s is simple to make and easy to adapt by switching up the marinade. Ideal for alfresco dining this summer, find more recipe inspiration and buy their award-winning range of oils, dressings, marinades and more online at www.charlieandivys.co.uk  

Ingredients

1 large chicken, spatchcocked (you can ask your butcher to do this for you)

Charlie & Ivy’s Peri-Peri Marinade

6-8 Corn on the cob halves

6-8 Lime wedges

Charlie & Ivy’s Chilli & Lime Mayonnaise

Flat leaf parsley

 

Method

  1. Cover the chicken with a good coating of the Peri-Peri marinade and ensure you rub some under the skin too. Pop into a large roasting tin and cover with foil before leaving for 2 hours to marinade.
  2. When you’re ready to roast or barbecue your chicken, re-rub any marinade from the roasting tin into the chicken, and pop on the barbecue or roast in the oven. If roasting, cook on 160C fan / 180C oven / Gas Mark 4 for around 1.5 hours until the skin is crispy and any juices run clear.
  3. Cook your corn cob halves in a large pan of boiling, salted water for 5 minutes. Remove and pop on the barbecue or in a griddle pan along with the lime wedges to blacken slightly and give that chargrilled taste.
  4. Serve on a large platter with the corn cobs, lime and a scatter of flat leaf parsley along with a generous serving of the Chilli & Lime Mayo on the side.