Ingredients
½cupvegetable oil
⅓cupBBQ sauce
3tbspworcestershire sauce
2tbspgarlic,minced
1tbsponion powder
2tsplemon juice,freshly squeezed, optional
4tspsriracha
1tspyellow mustard
2tspsalt
cracked black pepper,to taste, optional
4lbswhole chicken,(butterflied is preferred)
salt and pepper,to season
6corn cobs
3tspbutter,optional
Preparation
Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2 to 4 teaspoons of Sriracha, taste test, and work up from there until reaching desired level of heat.
Using ¾ of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
Cover with plastic wrap and refrigerate over night if time allows or 2 hours minimum.
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken.
Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5 to 6 minutes, until the skin becomes golden brown.
Flip and sear on the other side for a further 5 minutes.
Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
Place the chicken in the preheated oven, and cook for 20 minutes. Reduce heat down to 400 degrees F and roast for a further 35 to 40 minutes, or until cooked right through to the center and juices run clear.
If serving with the corn, completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).
Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.
Serve with the corn!
Place chicken on well-greased grill over medium heat, skin-side down, for 10 to 12 minutes, until the skin begins to have a nice char on it.
Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce.
Close barbecue lid and cook for 40 to 45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.
