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Grilled Chicken with Corn on the Cob

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Submitted by: Kevin Varble

 

This grilled meal is seasoned to perfection and great for a summer night. The butter for the corn is expertly flavored with lime and chipotle.
 

Ingredients

  • 2 four pound chickens, cut into 2 drums sticks, 2 thighs, 2 breast halves and two wings
  • Salt to taste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 handful hickory or mesquite wood chips, soaked in water for at least 30 minutes then drained
  • 1 1/2 cups barbecue sauce
  • 8 tablespoons butter, softened
  • Grated zest of 1 lime
  • 1 can chipotle chili
  • 4 cob of corn, with husk
  • Salt to taste

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Method

Build a charcoal fire for indirect high grilling and let burn until coals are almost completely covered with white ash. Leave coals heaped in the center of grill and do not spread out. Rub chicken with cumin, fennel, paprika, thyme, black pepper, onion powder, garlic powder and cayenne. Toss drained chips on coals and lightly oil grill grate. Place chicken, skin side down, on outside perimeter of grill around, but not over coals. Cover and grill 15 minutes. Turn chicken and continue grilling until internal temperature reaches 170 degrees, about 20 minutes more. A few minutes before chicken is done, brush top with half of barbecue sauce. Turn chicken and brush with remaining sauce. Mash butter, lime zest and chili in a small bowl with a rubber spatula until combined. Season with salt to taste. Transfer butter to a serving bowl and set aside at room temperature. The butter can be made up to 1 week ahead, covered and refrigerated. Bring to room temperature before serving. Place corn on grill and cover. Grill, turning occasionally, until husks are charred on sides, about 20 minutes. Transfer corn to a platter. Using a kitchen towel to protect hands, strip husks and silks. Serve hot with butter on the side.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Kevin Varble ()

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