Crispy South American Chicken and Corn with Smokey BBQ Sauce

GF DF RSF NF
Serves: 4-6

Ingredients:

FOR THE CHIMICHURRI CHICKEN THIGHS
800g free-range chicken thighs, skin on 
2 tbsp BEST OF THE BONE Beef Tallow

2 cups chopped flat-leaf parsley
1/2 cup (125ml) extra virgin olive oil
4 garlic cloves, minced
1 red onion, roughly diced (half reserved for corn ribs)
1 long red chilli, chopped
1 tsp dried oregano
Juice + zest of 1 lemon
2 tbsp BEST OF THE BONE Original Bone Broth Concentrate
2 tbsp apple cider vinegar
Sea salt + cracked pepper

FOR THE CORN RIBS
2 corn cobs
2 tbsp BEST OF THE BONE Beef Tallow
1 tsp cayenne pepper
1 tsp smoked paprika

FOR THE SMOKEY BBQ SAUCE
1/3 cup BEST OF THE BONE Mild BBQ Sauce
2 tbsp extra virgin olive oil
Juice and zest of 1 lime
1 clove garlic
1/2 tsp smoked paprika
1/4 cup fresh coriander leaves
1/4 cup fresh flat leaf parsley leaves
1/2 tsp ground cumin
1 tbsp honey or maple 
Pinch of sea salt + black pepper
1 small red chilli (optional for heat)

TO SERVE
2 avocados, quartered  
Lime cheeks 
Roughly chopped coriander 

Method:

Get started by preheating the oven to 200°C (400°F).

For the chimichurri, blend the parsley, olive oil, garlic, ½ red onion, chilli, oregano, lemon juice and zest, Bone Broth Concentrate, vinegar, salt and pepper in a food processor until finely chopped. Or finely chop by hand and mix in a bowl.

Place the chicken thighs on a lined tray. Use your fingers to rub it with the beef tallow, and then spoon over half the chimichurri and rub it all over. Season generously with salt. Oven bake for 20-25 minutes until skin is golden and meat is cooked through. Halfway through, baste with more chimichurri.

Cut each cob into quarters lengthwise to form “ribs.” Mix tallow, cayenne, and paprika in a bowl, then brush/rub onto corn ribs. Roast corn for 25–30 min until curly, golden and crisp. Do this while the chicken finishes roasting.

To make the smokey BBQ sauce, add everything into your stick blender jug, mini food processor, or blender. Blitz until smooth but still a touch textured. You want it pourable but not watery. Add extra lime juice for more tang, more herbs for freshness, or a touch more BBQ if you want it smokier and sweeter.

On a share platter or single plates, place chicken thighs with corn ribs, sliced avocado wedges and the remaining chimichurri on the side.