Chargrilled Chicken & Herby-Buttered Corn

Chargrilled Chicken & Herby-Buttered Corn

with Bacon Loaded Wedges & Goat Cheese Salad

Gourmet Grill
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Dust off the barbie because this dinner calls for dining alfresco. Easy, relaxed and delicious, it's Aussie fare just the way you like it. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount



1 packet

grated Parmesan cheese


1 punnet

cherry tomato medley

1 cob


1 bag


1 bunch


1 packet

diced bacon

(May be present Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

sour cream


1 bag

spinach & rocket mix

1 packet

goat cheese


1 tub

balsamic vinaigrette dressing


1 packet

half chicken

Not included in your delivery

olive oil

2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)5762 kJ
Fat88.3 g
of which saturates38.2 g
Carbohydrate42.7 g
of which sugars13.1 g
Dietary Fiber0 g
Protein100 g
Cholesterol0 mg
Sodium1554 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the grated Parmesan cheese over the wedges then return to the oven and bake until melted and golden.


While the wedges are baking, bring the butter to room temperature. Halve the cherry tomato medley. Cut the corn cob in half. Roughly chop the parsley leaves and finely slice the chives. In a small bowl, combine the butter, parsley and chives, then season with salt and pepper. Set aside. Heat a drizzle of olive oil in large frying pan over a medium-high heat. Cook the diced bacon until golden, 3-5 minutes. Transfer to a bowl and set aside.


In a large bowl, combine the 1/2 chicken, Aussie spice blend and a drizzle of olive oil. Season with salt and pepper. When the BBQ is hot, cook the chicken, skin-side down first and lid down, until charred and cooked through, 15-20 minutes each side. Transfer to a plate to rest. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. No BBQ? Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.


Meanwhile, add the corn to the BBQ and grill, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate and place the herb butter onto each corn cob, allowing it to melt. No BBQ? Boil a kettle of water. Add the corn to a saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain.


In a medium bowl, combine the spinach & rocket mix, crumble in the goats cheese, cherry tomatoes and the balsamic vinaigrette dressing.


Slice the chicken. Pour the sour cream over the wedges and top with the bacon. Bring everything to the table. Help yourself to the the Aussie chicken, bacon loaded wedges, herby-buttered corn and goat cheese salad.