1

Using kitchen scissors, cut along each side of the chicken backbone. Discard backbone. Place chicken, skin-side up, in a large dish. Using the heel of your hand, press firmly on the breast bone to flatten the chicken. Trim excess fat around neck and legs.

2

Process rum, sugar, allspice, thyme, garlic, onion, ginger and chilli in a food processor until mixture forms a paste. Pour paste over chicken and rub over skin to coat well. Cover and place in fridge for 3 hours.

3

Preheat a barbecue or chargrill over medium heat. Cook chicken, skin-side down, for 15 minutes. Turn and cook, covered, for 30–35 minutes or until cooked through (see TIPS). Transfer to a plate. Cover chicken with foil and set aside to rest for 10 minutes before serving.

4

Meanwhile, carefully pull back corn husks, leaving them attached to the stem. Remove and discard fine silks. Pull husks back over cobs. Microwave on High (100%) for 3 minutes or until heated through. Transfer to barbecue and cook for 5–7 minutes or until husks are charred and corn is tender. Serve chicken with corn and lime wedges.