Kenny Tutt's Whole Spiced BBQ Chicken & Charred Elote Sweetcorn

Kenny Tutt's Whole Spiced BBQ Chicken & Charred Elote Sweetcorn

This dish is all about full on flavour and is packed with a smokey, spicy punch. The Elote corn was picked up on my travels to Mexico and is a real summer treat. 

Grilling a whole BBQ chicken can be easy with a few simple steps. It’s important to use your Thermapen because of the different sizes of birds and the reality is that every grill is different in how it distributes and maintains the heat so time will not determine when the chicken is done. Enjoy!


Continue to cook until the internal temperature reads 74-76°C

  • 1 good sized chicken (preferably free range)
  • 1 whole garlic bulb
For the chicken spice rub
  • 2 tsp sea salt
  • 2 tsp brown sugar
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • Squeeze of half a lemon
  • Splash of vegetable or sunflower oil
For the Elote street corn
  • 4 fresh corn on the cob, par boiled in salted water for 3-4 minutes
  • 2 limes, 1 cut into wedges to serve
  • 200g of mayonnaise
  • 2 green chillies or jalapeños, finely chopped
  • 1 bunch coriander, finely chopped
  • 100g feta or crumbly white cheese
  • Place all the chicken rub ingredients into a bowl and mix well.
  • Untruss your chicken and generously rub all the spice paste onto the chicken making sure to cover the whole bird. Place the chicken in the fridge for 2-3 hours or overnight to marinade.
  • BBQ set-up – You’re setting up for indirect cooking so place a good amount of charcoal to one side of your BBQ. Place a foil drip tray next to the coals which will catch all the fat and juices. Light the coals and wait for 15-20 minutes until fully alight and searing hot. You may need to top up the coal after an hour so just keep an eye on that heat. If using a gas BBQ look to maintain a temperature of 200-220°C.
  • Cut the top off the whole garlic bulb and place it into the cavity of the chicken. Place the marinated chicken over the drip tray on the hot BBQ and put the lid on ensuring good air flow to maintain the heat. Check the chicken after 1 hour by placing your probe into the thickest part of the bird, ensuring to avoid any bones. Continue to cook until the internal temperature reads 74-76°C. Take off the chicken to rest. Keep those cooking juices and reduce in a saucepan with a good knob of salted butter and splash of white wine for a beautiful light chicken sauce.
  • For the corn, make the glaze by mixing a squeeze of lime and some zest into the mayonnaise. Place the par cooked corn on the BBQ griddle and cook over a high heat for 4-5 minutes or until golden or slightly charred.
  • Brush the corn with the mayonnaise and top with the green chilli, coriander, and crumbled cheese. Serve with a nice fresh wedge of lime. Al fresco at its best.
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" Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
Kenny Tutt
Masterchef Champion 2018
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