Served with corn, this smoked BBQ chicken recipe is the perfect way to switch up your usual roast chook. Topped in a spicy hot sauce, this dish brings the heat.
- Serves4
- Cook time25 minutes
- Prep time20 minutes, + 5 mins resting time
Ingredients
- 4 Coles RSPCA Approved Australian Chicken Breast Fillets
- 4 corn cobs, husks and silk removed
- Olive oil, for coating
- 2 tsp brown sugar
- 2 tsp ground paprika
- 30g butter, melted
- 2 lemons, halved
- Spring onion curls, to serve
- Cheesy damper rolls (recipe follows), to serve
Hot sauce
- 300g long red chillies, seeded, coarsely chopped
- 6 garlic cloves
- 1 cup (250ml) white wine vinegar
- 2 tbs caster sugar
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Method
Step 1
Prepare a covered gas barbecue for indirect cooking on medium-high heat by heating one burner on medium-high and leaving other burners off. Spread 1/4 cup soaked mesquite or apple wood chips (see Find Me) on a piece of heavy-duty foil. Close the foil to form a pouch. Poke 4-5 holes in top of pouch.
Step 2
Place chicken, corn and oil in a large bowl and toss to coat. Combine sugar, paprika, 2 tsp sea salt flakes and 1 tsp black pepper in a small bowl. Sprinkle over the chicken mixture. Cook chicken mixture on the lit side of the barbecue, turning occasionally, for 6 mins or until charred all over. Transfer to a plate.Step 3
Place the foil pouch directly on lit barbecue burner. As pouch begins to smoke, place the chicken and corn on the unlit side of the barbecue. Cook, covered, for 15 mins or until the chicken is cooked through and corn is tender. Transfer the chicken to a plate and set aside for 5 mins to rest. Cut the corn in half crossways. Place in a large bowl with butter and toss to coat. Cook cut sides of lemons on lit side of barbecue for 1 min or until slightly caramelised.Step 4
Meanwhile, to make the hot sauce, place chilli, garlic, vinegar, 3/4 cup (185ml) water, sugar and 1 tbs salt in a medium saucepan. Bring to the boil. Reduce heat to low. Cover and cook for 20 mins or until chillies are soft. Drain chillies and garlic, reserving cooking liquid. Transfer chillies and garlic to a food processor with 3/4 cup (185ml) reserved cooking liquid. Process for 1 min or until smooth. Strain through a fine-mesh sieve into a bowl. Season. Add a little more reserved cooking liquid to thin, if necessary.Step 5
Transfer the chicken to a serving platter with the corn. Top with spring onion curls. Serve with the hot sauce and cheesy damper rolls.
Recipe tip
Find me: Available from BBQ supplies stores, smoking chips are a natural way to add a smoky flavour to barbecued food. You’ll need to soak them in cold water for 1 hour before using.
On the grill: If you don’t have a barbecue, omit the wood chips and cook the chicken, corn and lemon on a chargrill.
Curtis Stone's smoked BBQ chicken and corn with hot sauce
- Serves4
- Cook time25 minutes
- Prep time20 minutes, + 5 mins resting time
Ingredients
- 4 Coles RSPCA Approved Australian Chicken Breast Fillets
- 4 corn cobs, husks and silk removed
- Olive oil, for coating
- 2 tsp brown sugar
- 2 tsp ground paprika
- 30g butter, melted
- 2 lemons, halved
- Spring onion curls, to serve
- Cheesy damper rolls (recipe follows), to serve
Hot sauce
- 300g long red chillies, seeded, coarsely chopped
- 6 garlic cloves
- 1 cup (250ml) white wine vinegar
- 2 tbs caster sugar
Description
Served with corn, this smoked BBQ chicken recipe is the perfect way to switch up your usual roast chook. Topped in a spicy hot sauce, this dish brings the heat.
Method
Step 1
Prepare a covered gas barbecue for indirect cooking on medium-high heat by heating one burner on medium-high and leaving other burners off. Spread 1/4 cup soaked mesquite or apple wood chips (see Find Me) on a piece of heavy-duty foil. Close the foil to form a pouch. Poke 4-5 holes in top of pouch.
Step 2
Place chicken, corn and oil in a large bowl and toss to coat. Combine sugar, paprika, 2 tsp sea salt flakes and 1 tsp black pepper in a small bowl. Sprinkle over the chicken mixture. Cook chicken mixture on the lit side of the barbecue, turning occasionally, for 6 mins or until charred all over. Transfer to a plate.Step 3
Place the foil pouch directly on lit barbecue burner. As pouch begins to smoke, place the chicken and corn on the unlit side of the barbecue. Cook, covered, for 15 mins or until the chicken is cooked through and corn is tender. Transfer the chicken to a plate and set aside for 5 mins to rest. Cut the corn in half crossways. Place in a large bowl with butter and toss to coat. Cook cut sides of lemons on lit side of barbecue for 1 min or until slightly caramelised.Step 4
Meanwhile, to make the hot sauce, place chilli, garlic, vinegar, 3/4 cup (185ml) water, sugar and 1 tbs salt in a medium saucepan. Bring to the boil. Reduce heat to low. Cover and cook for 20 mins or until chillies are soft. Drain chillies and garlic, reserving cooking liquid. Transfer chillies and garlic to a food processor with 3/4 cup (185ml) reserved cooking liquid. Process for 1 min or until smooth. Strain through a fine-mesh sieve into a bowl. Season. Add a little more reserved cooking liquid to thin, if necessary.Step 5
Transfer the chicken to a serving platter with the corn. Top with spring onion curls. Serve with the hot sauce and cheesy damper rolls.