Chili lime BBQ chicken with corn salad

  • Preparation 10 min
  • Refrigeration 8 h
  • Cooking 1 h 30 min
  • Servings 2 to 3
  • Freezing Absolutely

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Ingredients for the chicken

  • 1 whole chicken, 3 to 4 lb (1.4 to 1.8 kg)
  • 1 can (473 ml) pilsner beer (or a non-alcoholic beer, or a can of hard cider)
  • 2 tablespoons (30 ml) olive oil
  • ½ cup (125 ml) honey
  • The juice of 2 limes
  • 10 sprigs of chives, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 red bird’s eye chilies, seeds removed and very finely chopped
  • Herbes de Provence
  • Equipment needed: vertical chicken stand for the BBQ

Ingredients for the corn salad

  • 3 cups (750 ml) frozen corn (or fresh corn on the cob, grilled)
  • Olive oil
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 dry pint of cherry tomatoes, cut in half
  • 3 tablespoons (45 ml) finely chopped red onion
  • 1 big handful of fresh cilantro, finely chopped
  • The juice of ½ lime (or more to taste)

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Preparation

  • Chicken: place the chicken in a large resealable plastic bag and set aside.
  • In a bowl, pour 1 cup (250 ml) of beer. Except for the herbes de Provence, add the rest of the marinade ingredients, season generously with salt and pepper and mix. Pour 3/4 of the marinade over the chicken and seal the bag, pressing out as much air as possible. Refrigerate (along with the rest of the marinade) for 8 hours and turn from time to time. Keep the can and the rest of the beer for cooking on the BBQ.
  • Preheat the BBQ to medium heat, about 400°F (200°C), then turn one burner off.
  • Remove the chicken from the bag and drain. Put the can in the stand, then sit the chicken on the stand so it stands upright. Place on an aluminum tray, season generously with salt and pepper and sprinkle with herbes de Provence, to taste.
  • Place the chicken over the burner that’s off for indirect cooking. Cook for 1 hour to 1 hour 30 minutes or until the internal temperature reaches 165°F (74°C) in the breast and 180°F (82°C) in the thigh. Baste the chicken with the rest of the marinade from time to time. Cover the top with aluminum foil if it browns too quickly!
  • Corn salad: in a large skillet over high heat, add the corn followed by a good drizzle of olive oil. Season with salt and pepper and stir. Cook, stirring, for 7 to 8 minutes or until the corn is golden. Pour into a salad bowl and let cool for 10 minutes.
  • Add the rest of the ingredients followed by a thin drizzle of olive oil, then season with salt and pepper. Stir. Refrigerate for 15 to 20 minutes before serving with the chicken!