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Smoked BBQ chicken and corn with hot sauce

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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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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 ¼ cup soaked mesquite or apple wood chips (see Find Me, right) on a piece of heavy-duty foil. Close the foil to form a pouch. Poke 4-5 holes in top of pouch.
  2. 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.
  3. 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.
  4. Step 4

    Meanwhile, to make the hot sauce, place chilli, garlic, vinegar, ¾ 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 ¾ 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.
  5. 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.

Curtis Stone’s cheesy damper rolls

Curtis Stone brings us his homemade cheesy damper roll recipe. Best served warm, these rolls are the perfect addition to any meal.

Smoked BBQ chicken and corn with hot sauce

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
    1. 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 ¼ cup soaked mesquite or apple wood chips (see Find Me, right) on a piece of heavy-duty foil. Close the foil to form a pouch. Poke 4-5 holes in top of pouch.
    2. 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.
    3. 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.
    4. Step 4

      Meanwhile, to make the hot sauce, place chilli, garlic, vinegar, ¾ 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 ¾ 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.
    5. 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.