BBQ Chicken Drumsticks & Corn

Ingredients:

Chicken & corn

6-8 chicken drumsticks

6 corn cobs, husks removed

100gm prosciutto

Olive oil for BBQ

Smoked paprika butter:

3.52 oz salted Westgold Butter, soft

1-2 garlic cloves, crushed

1-2t smoked paprika

2t chopped fresh thyme

½ t chilli flakes

Salt and pepper

Cherry tomato salsa:

½  punnet cherry tomatoes, roughly chopped

2T olive oil

1T lemon juice

2T red onion, finely chopped

1 clove garlic, crushed

2T chopped jalapeno

1T each chopped chives and coriander

Method:

Prepare the paprika butter by stirring all the ingredients together.  

To prepare the chicken drumsticks, loosen the skin and spread some paprika butter around onto the flesh, then pull the skin back over the butter.  Refrigerate until ready (this can be done the night before). 

To prepare the corn, run the cobs under cold water to add some moisture.  Wrap the cobs in prosciutto securing the ends with a toothpick and refrigerate until needed. 

Prepare the salsa by mixing all the ingredients together, cover and leave at room temperature until ready to serve.

Heat the BBQ to medium, brush the hot plate with oil and place on the chicken drumsticks.  Cook on a medium heat with the lid down.  Turn the drumsticks frequently.  They take around 20-25mins to cook through depending on their size. 

Halfway through the chicken cooking time, add the corn cobs and dab with paprika butter, turning frequently for 10 mins.

When both the chicken and corn are cooked, remove from the BBQ onto a serving platter and brush with extra paprika butter.

Serve with tomato salsa.