1kg chicken thigh
4 cobs corn
1 tbs fennel seeds
1 tbs salt
20g butter at room temperature
lime wedges to serve

Marinade

1 cup Danny Balboa's Snake Oil
Can of pineapple juice
2 habanero chilli
½ red onion
3-4 cm piece ginger; sliced
4 garlic cloves; crushed
½ bunch parsley
1 tbs all-spice
¾ cup white wine vinegar
3 tbs brown sugar
½ cup dark rum
½ tbs salt
½ tbs pepper

1. Score chicken and place in a large bowl.
2. Roughly chop all marinade ingredients and chuck in a blender. Blend the hell out of it!
3. Pour marinade over the chicken and refrigerate overnight (the longer the better up to 24 hours)
4. For best results grill directly over charcoal with the grill on medium heat. Cook for about 15 minutes and for those of us who measure it, that's to an internal temp or around 75°C. If you plan to fry the chicken, then ideally use a griddle pan on medium/high heat so you still get the tasty char.
5. While your chicken is doing its thing, grind the fennel seeds in a mortar and pestle together with the salt. Put butter into a bowl and add in half the fennel/salt mixture and combine.
6. Shuck your corn and pop on the grill with the chicken. Cook turning regularly till lightly charred.
7. Remove corn and slather on the fennel butter mixture. Serve chicken with buttered corn, lime wedges and remainder of fennel salt.