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Chili-Lime Chicken with Corn Wagon Wheels

Chili-Lime Chicken with Corn Wagon Wheels
Cooked on a vertical roaster over a backyard grill, this chicken emerges with moist, flavorful meat and crispy skin. Ears of corn, which are cut into rounds that resemble wagon wheels, cook in the base of the roaster along with the bird.
Prep Time: 15 minutes
Cook Time: 90 minutes
Servings: 6


  • 2 Tbs. unsalted butter, at room temperature
  • 1/4 cup plus 2 Tbs. chili-lime rub
  • 1 chicken, 4 1/2 to 5 lb.
  • 1 1/2 tsp. kosher salt
  • 2/3 cup light beer
  • 4 ears of corn, husks and silks removed, corn cut into rounds 1/2 inch
  • 2 Tbs. vegetable oil
  • Grilled garlic bread for serving (see related recipe at left)


Prepare a charcoal grill for indirect grilling over medium-high heat.

In a small bowl, using a rubber spatula, stir together the butter and 1 Tbs. of the chili-lime rub. Using your fingers, gently loosen the skin from the chicken and rub the chili-lime butter evenly under the skin. In a small bowl, stir together the 1/4 cup chili-lime rub and 1 tsp. of the salt. Rub the mixture evenly on the outside of the chicken.

Pour the beer into the central well of a vertical chicken roaster. Place the chicken, with the legs pointing down, on the roaster, and tuck the wings behind the back. Insert a remote thermometer into the thickest part of the thigh, away from the bone. Set the roaster on the grill. Cover the grill and cook until the thigh registers 170°F, 1 hour and 25 minutes to 1 hour and 45 minutes. Be sure the internal temperature of the grill stays at 325° to 400°F.

Meanwhile, in a large bowl, combine the corn, vegetable oil, the remaining 1/2 tsp. salt and the remaining 1 Tbs. chili-lime rub, and stir to coat the corn evenly.

After the chicken has cooked for 45 minutes, place the corn in the outer ring of the roaster. Cover the grill and cook until the kernels are browned and tender, 20 to 25 minutes. Transfer the corn to a platter and cover loosely with aluminum foil.

Transfer the chicken to a cutting board, cover loosely with foil and let rest for 10 minutes. Carve the chicken and arrange on the platter alongside the corn and grilled garlic bread. Serves 4 to 6.
Williams-Sonoma Kitchen.