Grilled Mexican Chicken

• 1 (2 1/2 lb) whole chicken, spatchcocked
• 1 tsp dried chili flakes
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp sea salt flakes
• 1 (10 oz) can sweet corn kernels, drained
• 1 None large avocado, coarsely chopped
• 9 oz cherry tomatoes, quartered
• 1/3 cup chopped fresh cilantro leaves
• 1 None small red onion, finely chopped
• 1 tbsp lemon juice
• 1 1/4 cups chunky tomato salsa
• 20 oz frozen potato wedges, baked, to serve
• None None lemon wedges and sour cream, to serve

1. Place chicken, breast-side up, in a large baking dish.
2. Whisk together spices and salt then rub into chicken skin. Cover with plastic wrap and chill for 30 mins to marinate.
3. Preheat grill. Lightly coat chicken with oil. Grill, breast-side up, covered, for 15 mins. Flip over and place over indirect heat. Cook, covered, for 15-20 mins, or until golden brown and cooked through. Transfer to a heatproof plate, cover with foil and let rest for 5 mins.
4. In a medium bowl, toss together sweet corn, avocado, tomatoes, cilantro, onion and lemon juice. Season to taste. Cut chicken into pieces and arrange on a serving platter. Serve with salsa, baked potato wedges, lemon wedges and sour cream.

chicken, chili flakes, paprika, ground cumin, salt, sweet corn kernels, avocado, cherry tomatoes, cilantro, red onion, lemon juice, tomato salsa, potato wedges, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36707 (may not work)