Barbecue spatchcock chicken with cobs

Preheat the oven to 180°C/gas mark 6. Remove the packaging and string from around the chicken. Turn the chicken upside down and, using a sharp knife, cut down the chicken. Open the chicken out and pull out the legs a little.

Place the chicken in a roasting tin. Brush with the chilli sauce and roast for 50 minutes, basting occasionally.

Meanwhile, place the sweetcorn kebabs on a large sheet of foil. Top each with the chilli and lime butter and loosely wrap to form a parcel. Cook in the oven for 30 minutes, shaking the parcel occasionally.

Transfer the cooked chicken and sweetcorn to the barbecue for 10 minutes to give it that barbecued flavour.