Grilled Chicken with Corn
- For the chicken
- 1 chicken (about 1.2 kilgrams; oven-ready prepared)
- 1 tsp finely chopped Sage
- thyme (1 tsp finely chopped)
- rosemary (1 tsp finely chopped)
- ½ lemon (juice and zest)
- 1 garlic clove
- 1 tsp Mustard
- 2 Tbsps melted butter (for brushing)
- freshly ground peppers
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.
Spread the butter sauce on the corn and serve with the chicken.