Grilled Chicken with Corn

For the chicken, cut the chicken into 8 pieces.

Peel the garlic and squeeze through the press. Mix the garlic, herbs, lemon juice, mustard and lemon zest into a paste.

Lift the skin of the chicken at the edges and push the herb paste under the skin. Spread evenly and replace the skin.

Brush the chicken pieces with melted butter and season with salt and pepper. Grill over low heat for 20 minutes, skin side down. Turn the chicken and grill for another 10-15 minutes. 

For the corn, cook in boiling salt water for about 10 minutes and drain well. Brush with 3 tablespoons of butter and grill until golden brown.

Mix the remaining melted butter and parsley. Season with salt and pepper.