Weekend BBQ Chicken and Corn with Chili Lime Butter
By Geoffrey Zakarian
Images
Serves
Makes 4 servings
Ingredients
- ½ tbsp Paprika
- 1 tbsp Chili Powder
- 1 tbsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 2 tbsp Brown Sugar
- 2 qt Water
- 2 tbsp Salt
- ¼ cup Brown Sugar
- 2 ea Garlic Cloves Smashed
- 1 ea Bay Leaf
- 4 sprig Thyme
- 6 ea Chicken Legs and Thighs, skin on
- ½ stick Butter, unsalted at room temperature
- 1 ea Jalapeno, minced
- Zest of 1 Lime
- 1 cup Your Favorite BBQ Sauce
- 1 tbsp Canola Oil
- 1 tbsp Olive Oil
- 4 ears Fresh Corn, silk and husk removed
- 2 tbsp Pecorino Romano Cheese, grated
Procedure
Prep Ahead: Combine the paprika, chili powder, onion powder, cayenne pepper, garlic powder and brown sugar. Shake until incorporated evenly, cover and reserve. Then, combine the butter, jalapeno and lime zest. Cover and reserve for later.
The day before, place water, salt, brown sugar, garlic, bay leaf and thyme in a stock pot. Bring it to a boil and shut off immediately. Cool down the solution.
Place the chicken into the XL Pro For Home Container with the basket insert. Pour the cool water solution over the chicken. Refrigerate for 24 hours.
The day of, remove the chicken from the brine by lifting the basket out of the Pro For Home container. Place it on the overturned lid to catch the excess drops. Pat the chicken dry and let temper in the large Pro For Home container with tray.
Preheat the grill on medium to high with only half of the grates over open flames. Season the chicken with salt and fresh ground black pepper, then dust with the spice rub.
With a brush or few paper towels, folded in half until you no longer are able to, wipe the grill with canola oil. Place the chicken onto the grill side without the open flames and cover to begin cooking, turning occasionally. After, 20 minutes, begin to baste the chicken with your preferred barbeque sauce and at the same time, rub the corn with olive oil, season with salt and pepper, and place it onto the grill (not over the flames). Continue to cook the corn and chicken, glazing the chicken and turning both occasionally. The chicken should cook for another 10-20 minutes, and as it does, move it closer to the flames to caramelize the sauce. Once the corn is cooked through, about 12 minutes, remove it from the heat and rub the butter mixture all over. Top with Pecorino Romano.
The day before, place water, salt, brown sugar, garlic, bay leaf and thyme in a stock pot. Bring it to a boil and shut off immediately. Cool down the solution.
Place the chicken into the XL Pro For Home Container with the basket insert. Pour the cool water solution over the chicken. Refrigerate for 24 hours.
The day of, remove the chicken from the brine by lifting the basket out of the Pro For Home container. Place it on the overturned lid to catch the excess drops. Pat the chicken dry and let temper in the large Pro For Home container with tray.
Preheat the grill on medium to high with only half of the grates over open flames. Season the chicken with salt and fresh ground black pepper, then dust with the spice rub.
With a brush or few paper towels, folded in half until you no longer are able to, wipe the grill with canola oil. Place the chicken onto the grill side without the open flames and cover to begin cooking, turning occasionally. After, 20 minutes, begin to baste the chicken with your preferred barbeque sauce and at the same time, rub the corn with olive oil, season with salt and pepper, and place it onto the grill (not over the flames). Continue to cook the corn and chicken, glazing the chicken and turning both occasionally. The chicken should cook for another 10-20 minutes, and as it does, move it closer to the flames to caramelize the sauce. Once the corn is cooked through, about 12 minutes, remove it from the heat and rub the butter mixture all over. Top with Pecorino Romano.
Weekend BBQ Chicken and Corn with Chili Lime Butter
By Geoffrey Zakarian
Serves
Makes 4 servings
Ingredients
- ½ tbsp Paprika
- 1 tbsp Chili Powder
- 1 tbsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 2 tbsp Brown Sugar
- 2 qt Water
- 2 tbsp Salt
- ¼ cup Brown Sugar
- 2 ea Garlic Cloves Smashed
- 1 ea Bay Leaf
- 4 sprig Thyme
- 6 ea Chicken Legs and Thighs, skin on
- ½ stick Butter, unsalted at room temperature
- 1 ea Jalapeno, minced
- Zest of 1 Lime
- 1 cup Your Favorite BBQ Sauce
- 1 tbsp Canola Oil
- 1 tbsp Olive Oil
- 4 ears Fresh Corn, silk and husk removed
- 2 tbsp Pecorino Romano Cheese, grated
Procedure
Prep Ahead: Combine the paprika, chili powder, onion powder, cayenne pepper, garlic powder and brown sugar. Shake until incorporated evenly, cover and reserve. Then, combine the butter, jalapeno and lime zest. Cover and reserve for later.
The day before, place water, salt, brown sugar, garlic, bay leaf and thyme in a stock pot. Bring it to a boil and shut off immediately. Cool down the solution.
Place the chicken into the XL Pro For Home Container with the basket insert. Pour the cool water solution over the chicken. Refrigerate for 24 hours.
The day of, remove the chicken from the brine by lifting the basket out of the Pro For Home container. Place it on the overturned lid to catch the excess drops. Pat the chicken dry and let temper in the large Pro For Home container with tray.
Preheat the grill on medium to high with only half of the grates over open flames. Season the chicken with salt and fresh ground black pepper, then dust with the spice rub.
With a brush or few paper towels, folded in half until you no longer are able to, wipe the grill with canola oil. Place the chicken onto the grill side without the open flames and cover to begin cooking, turning occasionally. After, 20 minutes, begin to baste the chicken with your preferred barbeque sauce and at the same time, rub the corn with olive oil, season with salt and pepper, and place it onto the grill (not over the flames). Continue to cook the corn and chicken, glazing the chicken and turning both occasionally. The chicken should cook for another 10-20 minutes, and as it does, move it closer to the flames to caramelize the sauce. Once the corn is cooked through, about 12 minutes, remove it from the heat and rub the butter mixture all over. Top with Pecorino Romano.
The day before, place water, salt, brown sugar, garlic, bay leaf and thyme in a stock pot. Bring it to a boil and shut off immediately. Cool down the solution.
Place the chicken into the XL Pro For Home Container with the basket insert. Pour the cool water solution over the chicken. Refrigerate for 24 hours.
The day of, remove the chicken from the brine by lifting the basket out of the Pro For Home container. Place it on the overturned lid to catch the excess drops. Pat the chicken dry and let temper in the large Pro For Home container with tray.
Preheat the grill on medium to high with only half of the grates over open flames. Season the chicken with salt and fresh ground black pepper, then dust with the spice rub.
With a brush or few paper towels, folded in half until you no longer are able to, wipe the grill with canola oil. Place the chicken onto the grill side without the open flames and cover to begin cooking, turning occasionally. After, 20 minutes, begin to baste the chicken with your preferred barbeque sauce and at the same time, rub the corn with olive oil, season with salt and pepper, and place it onto the grill (not over the flames). Continue to cook the corn and chicken, glazing the chicken and turning both occasionally. The chicken should cook for another 10-20 minutes, and as it does, move it closer to the flames to caramelize the sauce. Once the corn is cooked through, about 12 minutes, remove it from the heat and rub the butter mixture all over. Top with Pecorino Romano.