Char-grilled chicken with corn salad and buttermilk dressing


You'll need

1 chicken (about 1.8kg) 2 garlic cloves, coarsely chopped 2 tbsp thyme 2 tsp white peppercorns 1 tsp cayenne pepper 1 lemon, finely grated rind and juice only 80 ml (1/3 cup) olive oil 1 bunch spring onions, trimmed 1 bunch asparagus, trimmed   Corn salad 3 corn cobs 30 ml olive oil 1 baby cos, tough outer leaves discarded 1 cup (loosely packed) mint   Buttermilk dressing 100 ml buttermilk 70 gm (2 tbsp) sour cream 60 gm (2 tbsp) mayonnaise 2½ tbsp lemon juice 1 tbsp sherry vinegar 1 small garlic clove, crushed

Method

  • 01
  • Cut down each side of chicken backbone with kitchen scissors (discard bone or reserve for stock). Turn chicken over and press firmly on breastbone to open out and flatten. Score thickest part of breasts and thighs, place in a non-reactive dish.
  • 02
  • Process garlic, thyme, peppercorns, cayenne, lemon rind and 2 tsp sea salt in a food processor until a coarse paste forms. Stir in lemon juice and olive oil, pour over chicken, turning to coat well and rubbing into flesh. Cover with plastic wrap and marinate in refrigerator for 2-3 hours.
  • 03
  • Meanwhile, for corn salad, preheat a char-grill or barbecue over high heat. Brush cobs with olive oil and char-grill, turning occasionally, until tender (10-12 minutes). Remove from heat and, when cool enough to handle, cut kernels from cobs and place in a bowl. Separate and coarsely tear cos leaves, add to corn, then cut heart into wedges and add to corn mixture with mint. Refrigerate until required.
  • 04
  • Meanwhile, for buttermilk dressing, whisk ingredients in a bowl until smooth, season to taste, refrigerate until required. Just before serving, drizzle a little dressing over salad, tossing lightly to combine.
  • 05
  • Drain chicken (reserve marinade) and char-grill, turning frequently and basting with marinade, until golden brown and cooked through (25-30 minutes). Brush spring onion and asparagus with olive oil and char-grill until wilted and tender (2-3 minutes). Serve chicken and spring onion hot with corn and spring onion salad and extra buttermilk dressing.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Fragrant viognier.

Featured in

Jan 2010

You might also like...

Nectarine and elderflower granita

recipes

Prawn and chive vol-au-vents

Moroccan braised lamb neck

recipes

Burmese duck leg and potato curry

Wine-braised veal shoulder with Gorgonzola polenta

recipes

Venetian calf’s liver and onions

Slow-roasted veal breast stuffed with sausage

recipes

conversion tool