BBQ chicken with corn succotash | Curtis Stone's BBQ Recipes | Coles

Описание: With a delicious charcoal flavour, this BBQ chicken (recipe below) is sure to be a hit at the dinner table.

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Spiced BBQ chicken with corn succotash
Serves 4 Prep 20 mins (+ cooling & 15 mins resting time) Cooking 45 mins

3 tsp ground paprika
3 tsp freshly ground black pepper
3 tsp sea salt flakes
1 tsp cayenne pepper (optional)
1 tsp dried thyme
1 tsp garlic powder
60g butter
1 rosemary sprig, leaves picked
1.5kg Coles RSPCA Approved Whole Chicken
1/4 cup (60ml) extra virgin olive oil, divided
2 corn cobs, husks and silk removed
2 small zucchini, quartered lengthways
100g green beans, trimmed
200g red Perino tomatoes, halved
2 spring onions, thinly sliced
Thinly sliced spring onion, extra, to serve

1. Prepare a covered barbecue for indirect cooking on medium.
In a small saucepan, combine the paprika, black pepper, salt, cayenne pepper, if using, thyme and garlic powder. Add butter and rosemary and cook over low heat until the butter melts.
2. Place the chicken, breast-side down, on a clean work surface. Using kitchen scissors, cut along each side of the backbone to remove. Place the chicken breast-side up and press down on the breastbone to flatten.
3. Brush the chicken skin with 1 tbs oil. Season. Cook the chicken, skin-side down, on the barbecue flatplate for 5 mins or until golden. Turn over the chicken and turn off burners under the flatplate, leaving burners on the grill side lit. Cover the barbecue and cook for 25 mins. Baste the chicken with the butter mixture. Cover and cook, basting halfway through cooking, for a further 15 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Carefully transfer the chicken to a plate and set aside for 15 mins to rest.
4. While the chicken is resting, combine the corn, zucchini and green beans in a large bowl and coat with remaining oil. Cook the zucchini, beans and corn on the grill, turning, until the vegetables are lightly charred. (Alternatively, cook the zucchini and beans in the Curtis Stone BBQ Grill Basket on the grill.) Transfer the vegetables to a board to cool slightly.
5. Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a large bowl. Cut the zucchini and green beans into bite-size pieces and add to the bowl with corn kernels. Add the tomato and spring onion and gently toss to combine. Season. Transfer the corn succotash to a serving bowl.
6. Using clean kitchen scissors, cut the chicken into pieces. Sprinkle with the extra spring onion and serve with the corn succotash.

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