Portuguese-style chicken with warm corn salad

Method

• Step 1
  Place chicken, breast-side down, on work surface. Using poultry shears or a cleaver, cut down either side of backbone, then remove and discard.
• Step 2
  Turn chicken breast-side up. Using the palm of your hand, push down breast to flatten. Tuck wings under breast bone. Push a metal skewer diagonally through wing to thigh on opposite side. Repeat with remaining skewer on other side to create a cross.
• Step 3
  Place chicken in a large baking dish. Zest and juice 1 lemon in a small bowl. Add oregano, chillies, sugar, garlic, lemon thyme, 1 tablespoon paprika and 11?2 tablespoons oil. Stir to combine. Season well with salt and freshly ground black pepper. Pour lemon mixture over chicken and turn to coat. Cover with plastic wrap and refrigerate for 1 hour to marinate.
• Step 4
  Preheat barbecue to high. Cook chicken on grill for 5 minutes each side or until golden. Transfer to one side of barbecue plate, close lid and cook over indirect heat for 30 minutes or until juices run clear when the thickest part of thigh is pierced. Transfer to a plate, cover with foil and rest for 10 minutes.
• Step 5
  Combine remaining paprika and 2 teaspoons oil in a small bowl and season well. Brush evenly over cobs. Cook on grill, turning, for 10 minutes or until tender.
• Step 6
  Cut remaining lemons into wedges and brush with extra oil. Cook lemons and tomatoes on grill for 2 minutes or until lemons caramelise and tomatoes start to collapse.
• Step 7
  Using a small serrated knife, cut kernels from cobs in large chunks. Place in a bowl with tomatoes and coriander.
• Step 8
  Place chicken on a platter. Serve with warm corn salad and lemon wedges.