Grilled Flattened Chicken with Spicy Roasted Corn
Spicy Roasted Corn
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a small bowl, mash together herbs, lemon zest, lemon juice and garlic to make a paste.
Place chicken on a cutting board breast side down and, using kitchen shears or a sharp knife, cut along the backbone of the chicken lengthwise on both sides removing it completely. If using a knife, be careful not to cut through to the breast. Turn chicken over and gently press down on the breastbone to “flatten”.
Season the chicken with salt and pepper on both front and back. Gently loosen the skin on the breasts by running your fingers underneath. Spread about one quarter of the herb mixture under the skin. Rub the remaining mixture over the front and back of the chicken. Place chicken on a plate and wrap; refrigerate for 30 minutes or up to two hours.
Place chicken on preheated greased grill over medium-high heat, skin side up and grill uncovered for 55 to 60 minutes, turning over every 10 to 15 minutes or until juices run clear when chicken is pierced and meat thermometer reaches 165°F (74°C).
In a small bowl, combine butter, lime juice, chili flakes, chili powder and salt. Rub each cob of corn with butter mixture. Grill over medium-high heat for 10 to 15 minutes turning occasionally or until corn is tender. Serve with additional butter if desired!
|Per 330 g serving||Amount|
|Saturated Fat||15 g|
|Per 330 g serving||% Daily Value|