Memphis Barbecued Chicken with Beer Butter and Grilled Corn
1 x 1.2kg chicken
Split the back bone with scissors and then flatten to “spatchcock” the chicken.
Beer Butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon oil
200ml pale ale
1 tablespoon honey
1 tablespoon ketchup
150g soft butter
Cook the onion and garlic in the oil until golden. Add the ale, honey and ketchup and boil to reduce to a thick consistency. Cool and blend with the butter. You’ll have more than you need but it will keep in the fridge for a week or freeze leftovers.
Spice Rub
1 tablespoon Dijon mustard
1 teaspoon ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon English mustard powder
1 tablespoon soft brown sugar
1 teaspoon salt
Brush the chicken all over with the Dijon mustard. Mix the remaining spices, sugar and salt and sprinkle three quarters over the top and rub in ( keep the remaining rub for the corn).
Heat the barbecue until hot and place chicken, breast side down, on the grill. Sear until golden brown and turn over. Place a lid on the barbecue and if gas lower the heat, or if coals, close the vents to lower the temperature. After half an hour start brushing with the butter and turn a couple of times. It should take about an hour for the chicken to cook through. If you have a temperature probe the legs should read at least 75oc when inserted. Rest and then slice the chicken breast and remove the legs. Brush with more butter and serve.
Bread is good for mopping up the juices.
Grilled corn
4 corn on the cob
Remaining spice blend
1 tablespoon oil
Cook the corn in boiling salted water for 2 minutes. Drain and brush with the oil and spices. Cook on the grill until scorched slightly – keep moving it round the grill. Brush with a little butter before serving.
