To make the marinade, mix all the ingredients (besides the corn) together and liberally coat the chicken. Place in a ziploc bag or a sealed container and refrigerate for 4-8 hours or overnight.

Take the chicken out to come to room temperature while you heat your griddle pan on a medium high heat.

Fry off your chicken in batches so as not to overcrowd the pan. Try not to move the chicken to obtain the distinctive bar marks across the skin.

Cook for 15min, turning halfway through until the chicken in cooked all the way through. Remove from the heat and rest for 5 minutes.

While the chicken rests strip the husks from the corn and turn your griddle pan up to high.

Fry the corn in the same way as the chicken to get the smoky bar marks across the surface.

Serve with a fresh salad and a knob of butter melting over the corn.