Spatchcock Chicken with Corn Ribs
Juicy lemony spatchcock chicken with smoky corn ribs and a fiery jalapeño–amarillo mayo to drizzle on it!
Ingredients
For the chicken
- 1 large corn-fed chicken, spatchcocked and slashed
- 100ml olive oil
- 2 lemons, cut in half
- A few sprigs of rosemary and thyme
For the corn
- 4 corn on the cobs
For the sauce
- 4 jalapenos
- 2 tbsp amarillo paste
- 2 tbsp parmesan, grated
- 1 clove of garlic
- 2 tsp white wine vinegar
- 200ml sweet chilli sauce
- 1 lime, juice and zest
- 200g mayonnaise
To serve
- 1 small bunch of coriander, chopped
- 1 small bunch of mint, chopped
- Selection of salad leaves
Method
Pre heat the oven to 200C.
For the chicken, fill a roasting tray with all the lemons. Lay the chicken on top, then drizzle in oil and top with herbs. Roast for 1 hour.
For the sauce, blitz all the ingredients together.
Cut the corn on the cobs in half, then each half into four lengthways. Boil the corn in salted boiling water and drain. Pop the ribs onto a hot griddle pan.
To serve, cut the chicken into portions and sit on the salad with the corn and lemons. Mix the sauce into the roasting juices and drizzle over the top.
Ingredients
For the chicken
- 1 large corn-fed chicken, spatchcocked and slashed
- 100ml olive oil
- 2 lemons, cut in half
- A few sprigs of rosemary and thyme
For the corn
- 4 corn on the cobs
For the sauce
- 4 jalapenos
- 2 tbsp amarillo paste
- 2 tbsp parmesan, grated
- 1 clove of garlic
- 2 tsp white wine vinegar
- 200ml sweet chilli sauce
- 1 lime, juice and zest
- 200g mayonnaise
To serve
- 1 small bunch of coriander, chopped
- 1 small bunch of mint, chopped
- Selection of salad leaves
Method
Pre heat the oven to 200C.
For the chicken, fill a roasting tray with all the lemons. Lay the chicken on top, then drizzle in oil and top with herbs. Roast for 1 hour.
For the sauce, blitz all the ingredients together.
Cut the corn on the cobs in half, then each half into four lengthways. Boil the corn in salted boiling water and drain. Pop the ribs onto a hot griddle pan.
To serve, cut the chicken into portions and sit on the salad with the corn and lemons. Mix the sauce into the roasting juices and drizzle over the top.
