INGREDIENTS
- 1,5 to 2 kg whole chicken
FOR THE MARINADE
- 120ml vegetable oil
- 80ml barbecue sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp minced garlic
- 1 tbsp onion powder
- 2 tsp fresh squeezed lemon juice (optional)
- 2-4 tsp piri piri sauce (sriracha can be used instead as well)
- 1 tsp yellow mustard
- 2 tsp salt
- Black pepper, to taste (optional)
- 6 corn cobs
- 3 tsp butter
METHOD
- Combine all the marinade ingredients, excluding the Sriracha, until thoroughly mixed.
- Gradually add 2-4 teaspoons of Piri Piri or sriracha, taste it, and adjust until you achieve your preferred taste. If you’re not into spicy food, you can skip the sauce altogether. We think it’s best to leave it in though!
- Apply 3/4 of the marinade to coat the chicken thoroughly. Make sure it’s covered evenly on its exterior and beneath the skin, particularly on the breast.
- Cover with plastic wrap and put in the refrigerator. We recommend a minimum marinating time of two hours for good flavour, but the longer you let it marinate, the more enhanced the flavour will be.
- Place the chicken on a well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip the chicken and baste it with a small amount of sauce, being careful not to spill the sauce on the grill. Close the barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until the chicken is completely cooked through, and the juices run clear.
- Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure they’re cooked evenly. Serve up the corn with butter.
