BBQ Corn & Peri Peri Chicken

BBQ Corn & Peri Peri Chicken

With Portuguese inspired chicken, juicy BBQ sweet corn and delicious smokey butter, this recipe will impress your guests, or simply treat your family!

Serves: 4
Time: 1 hour 15 minutes


  • 1 Rangitikei Butterflied Chicken with Peri Peri
  • 4 corn cobs, shucked
  • 8 mini sweet capsicums
  • 1 red chilli
  • 60g butter, softened
  • 1 teaspoon smoked paprika
  • 1 clove garlic, crushed
  • 1 spring onion, finely sliced – plus extra for serving
  • 1 teaspoon runny honey
  • 1 lime, cut in wedges


Barbecue the chicken as per packet instructions. When the chicken has 10 minutes left of cooking time, add the corn cobs, mini sweet capsicums and whole red chilli to the BBQ.

When the chicken is ready, remove from BBQ and leave to rest for 10 minutes. Continue grilling the vegetables for a few minutes until they are charred and cooked through – turn up the heat if need be.

While the chicken is resting, finely dice the grilled red chilli and place in a small bowl with the softened butter, smoked paprika, garlic, spring onion and honey. Season with a pinch of salt, and stir to combine.

Butcher the chicken into quarters and place on a large serving platter with the grilled corn cobs and mini capsicums. Spoon some of the butter onto each corn cob, and serve the rest in a bowl on the side. Sprinkle over extra spring onions and lime wedges.

Free Range Chicken used in this Recipe

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