Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

1 whole chicken, butchered

2 whole cobs of corn, husks removed

4 tbsp Pukara Estate chimichurri

Juice of half a lemon, plus lemon wedges for garnish

2 tbsp Pukara Estate olive oil

2 packets Tilda brown and wild rice

Flat-leaf parsley, to garnish

Method

Step 1
In a large mixing bowl, combine the chicken pieces, half the chimichurri, lemon juice, olive oil, and a pinch of salt and pepper. Marinate the chicken in the fridge for 15 minutes.

Remove from the fridge and let the chicken come to room temperature. Cook on the griddle side of the barbecue over medium-high heat for 15-20 minutes, or until fully cooked through.

Step 2
While the chicken is cooking, place the corn cobs in another bowl. Add the remaining chimichurri, a squeeze of lemon juice, and a drizzle of olive oil. Toss to coat evenly.

When the chicken has about 10 minutes left to cook, place the corn on the barbecue and chargrill, turning frequently to ensure an even char.

Step 3
To serve, heat the rice according to packet instructions and spread it out as a bed on each plate. Arrange the chargrilled corn and chicken on top.

Garnish with lemon wedges and flat-leaf parsley. Serve immediately.