BBQ chicken and corn

Method:
1. Place the red onion slices in a small bowl and pour over the vinegar, stirring to combine. Cover and set aside until ready to serve.

2. Preheat a barbecue to a moderately hot temperature, about 200°C | 400F; if using charcoal, wait until they turn white hot.

3. Brush chicken pieces with oil and season with salt and pepper. Brush grates of barbecue with a little oil before laying chicken onto them. Cover with a lid and cook until lightly charred and cooked through, turning occasionally, about 30 minutes; arrange sausages on barbecue after about 20 minutes, turning occasionally, until cooked through.

4. As chicken and sausages cook, bring a saucepan of water to the boil and stir in 1/2 tsp salt. Drop corn into water and turn heat off. Cover saucepan with a lid and let corn sit in water for 10 minutes. Remove from water and drain on kitchen paper.

5. Remove chicken and sausages from barbecue when ready, wrapping loosely in aluminium foil. Place corn on the barbecue, grilling uncovered until lightly charred, turning occasionally, about 5-7 minutes.

6. When ready to serve, cut corn into portions and rub with butter. Season with a little salt and pepper. Grill lemon wedges on barbecue until lightly charred, about 2-3 minutes.

7. Arrange chicken, sausages, corn, lettuce, red onion, and lemon wedges on a platter. Garnish with herbs and serve with barbecue sauce.

Tips: Look for good-quality sausages with at least 90% pork content.

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Ingredients

• 1 red onion, thinly sliced
• 120 ml red wine vinegar
• 2 chicken drumsticks, cleaned and patted dry
• 2 chicken wings, cleaned and patted dry
• 2 tbsp sunflower oil, plus extra for brushing
• 2 pork sausages, see Tips
• 1 corn-on-the-cob, husk and silk removed
• 1 tbsp butter, softened

• 1 lemon, cut into wedges
• 1/2 Romaine lettuce, leaves separated
• 1 small handful oregano
• 1 small handful thyme
• barbecue sauce, to serve
• salt
• freshly ground black pepper

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