Spatchcocked Chicken

Kansas Rubbed Spatchcocked Rockvale Chicken with Kansas BBQ Sauce and Grilled Corn

1 Whole Rockvale Chicken

4 Frozen Corn Cobs

2 tbsp Rapeseed Oil

2 Cloves Garlic, Minced

2 tbsp Tomato Puree

200ml Tomato Ketchup

200ml Water

100ml Malt Vinegar

2tbsp Treacle

1 tbsp Worcestershire Sauce

For the Kansas BBQ Sauce

2 tsp Onion Powder

1 tsp Smoked Paprika

1 tsp English Mustard Powder

1 tsp Salt

1 tsp Black Pepper

1tsp Garlic Powder

2 tbsp Hickory Smoked Oil

For the Kansas Rub

Mix the onion powder with the paprika, mustard, salt, pepper, garlic and oil.
Place chicken breast side down and cut through the middle of the back – you can do this with sharp kitchen scissors. Remove bone from middle and flip chicken over again. Press down.
Cook for 5 minutes then flip over. Cook for another 5 minutes then lower the heat and cook for about 45 minutes covered or until chicken is cooked through, brushing with the sauce frequently to baste – 75oc on a probe.
Rest for 10 minute before serving.
Boil the corn in salted water for 5 minutes and drain well. Brush with the Brighter Hickory Smoked Oil and place on the grill to scorch.