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Ali’s Crispy Chicken with Chilli & Lime


  • 8 pieces of chicken, thighs and drumsticks (bone in, skin on)
  • 2 heaped tsp wholegrain mustard (or Dijon)
  • 1 handful fresh parsley, roughly chopped
  • Small glass of white wine
  • 4 cloves of garlic, skin left on and crushed
  • 1 lemon, zest and juice
  • 4 tbsp rapeseed oil
  • Runny honey
  • Salt & pepper
  • 4 corn cobs, husks removed
  • 1 lime, quartered
  • Dried chilli flakes
  • 0 : 40

    Get a zip lock freezer bag and add the mustard, wine, oil, parsley, garlic, zest of half the lemon and juice from the whole lemon. Season with salt and pepper then add the chicken. Seal the bag and give it a good massage/mix to coat the chicken evenly.

    Ideally put this in a coolbox or fridge to marinade for at least 30 minutes.

    Pre-heat the BBQ with the BBQ Grid in place for a few minutes on a medium heat.

    Add the chicken, skin side down, then pop the lid on. Cook for around 10-12 minutes then turn over and cook for a further 10-12 minutes.

    Meanwhile rub each piece of corn with a lime quarter, squeezing it a little as you do so the lime juice covers the corn. Drizzle with oil and give it a rub all over then add a pinch of chilli flakes over each piece of corn.

    Add the corn to the BBQ Grid around the chicken and cook, turning regularly, for around 10 minutes.

    Drizzle the honey onto the chicken (skin side) and cook for a further 10 minutes or so, skin side down. You want the chicken to sizzle and char up a little. Once the chicken is cooked through remove from the heat.

    To serve place the chicken on a large serving board, lie the corn around the edges with some salad leaves and an extra squeeze of lime juice.