Ingredients
Method
1.Rinse chicken cavity under cold water; pat dry with paper towels. Place chicken, breast-side down, on a chopping board. Using kitchen scissors, cut along each side of the backbone; remove and discard backbone. Turn chicken breast-side up. Using your hand, press down lightly to flatten. Place chicken, breast-side up, in a large, shallow glass dish.
2.In a small bowl, combine chilli, paprika, cumin and salt. Rub salt mixture on chicken skin. Cover with plastic wrap: refrigerate for 30 minutes to marinate.
3.Preheat a barbecue grill on high. Spray chicken with oil. Cook chicken, breast-side up, covered, for 15 minutes. Reduce temperature to moderate. Turn chicken; cook, covered, for about 15-20 minutes, or until golden brown and cooked. Transfer to a heatproof plate. Cover chicken with foil; rest for 5 minutes.
4.In a medium glass bowl, place corn, avocado, tomato, coriander, onion and juice; mix well. Season with salt and pepper. Cut chicken into pieces and arrange on a serving dish. Serve with salsa, potato wedges, lemon wedges and sour cream.
If you prefer, you can use chicken pieces; cooking time will vary.
Note