Chipotle Spatchcock Chicken with Corn Ribs and Avocado Crema
Set up you Weber barbecue for indirect cooking and preheat to 200°C, or heat your oven to 200°C/400°F.
Combine your chipotle chilli paste, cumin, coriander, smoked paprika and the zest and juice of ½ lime in a bowl with a good pinch of salt and 1 tbsp of olive oil.
Chicken time. Lay the chicken on your chopping board breast-side down then, using a pair of scissors, cut either side of the backbone to remove it. Once the bone is removed, turn the chicken breast-side up and, using your hands, apply some weight to the chicken to flatten it.
Rub your chipotle marinade all over your chicken.
Place the chicken breast-side up on the barbecue over the area with no direct heat, or on a tray in the oven. If roasting in the oven, cook for 45 mins until cooked through. For the Weber barbecue, cook the chicken breast-side up for 40 mins with the lid down.
Flip the chicken and finish cooking it breast-side down for 10 mins over a direct heat. Remove from the barbecue when the internal temperature reaches 73°C. Let the chicken rest for 20 mins.
Make your jalapeño crema. Roughly chop your jalapeño and your avocados. Pop them in a blender along with your sour cream, the juice of 1 lime and a pinch of salt, then blend to combine. Check the seasoning.
Finely dice your red onion. Halve your cherry tomatoes. Finely chop your coriander.
Add your tomatoes to a bowl with the juice of 1 lime and a pinch of salt, then scrunch up with your hands. Add your tomatoes and toss to combine.
Cut your corn into ribs, then rub them with salt and olive oil. Whack those on the barbecue over a direct heat for the final 20 mins of the chicken cooking. If cooking in the oven, place them on a baking tray and cook for the final 20 mins of the chicken cooking, turning them halfway through.
Place your chicken on a platter and surround it with your tomato salsa, corn ribs and a bowl of avocado crema. Sprinkle with a little coriander, then carve up the chicken and serve.