BBQ Butterflied Chicken with Blackened Corn and Potato Salad

Steps

1. Preheat oven to 220°C. Line a roasting dish with baking paper. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Preheat BBQ grill to medium (if using). Pat chicken dry and lay, skin-side-up, on prepared tray. Season well. Combine tomato and chipotle sauce, honey and first measure of lemon zest and juice in a small bowl. Mix well and brush over chicken.
2. Roast chicken for about 35 minutes, until cooked through. Once cooked, move chicken to top rack of oven and turn to high grill. Grill chicken for 1-2 minutes, until golden and crispy. Set aside, covered, to rest for at least 5 minutes.
3. While chicken cooks, cook potatoes in pot of salted water for about 20 minutes, until tender. Add beans and cook a further 1 minute, then drain well. Add to a bowl, along with spring onions and mayonnaise. Toss to combine and season.
4. While potatoes cook, place corn into a heat-proof bowl and cover with boiling water. Cover and set aside for about 3 minutes, until bright and tender. Drain well and toss with corn spices, salt and olive oil. Heat a large, dry fry-pan on high heat.
5. Cook corn for about 5 minutes, turning regularly, until lightly charred. Combine sour cream and parsley in a small bowl and season to taste.
6. To serve, cut chicken into large pieces and serve on a platter with potato salad, blackened corn and parsley sour cream. Serve with lemon wedges to squeeze over.