Cajun-Style Blackened Chicken and Corn-on-the-Cob Pieces
Comments:	A typical way of cooking form the South of the United States into a spicy coating, that is just as excellent with poultry as it is with any meat or fish. Coating should just start to burn and blacken on the sides.
Servings:	4
Ingredients	Preparation
8 chicken drumsticks, thighs and/or wings 2 ears of corn 2 teaspoons [10 mL] garlic salt 2 teaspoons [10 mL] ground black pepper 1 1/2 teaspoons [7.5 mL] ground cumin 1 1/2 teaspoons [7.5 mL] paprika 1 teaspoon [5 mL] Cayenne pepper 3 tablespoons [45 g] melted butter Freshly chopped parsley, to garnish	Preheat barbecue to medium-high intensity. Leaving skin on, remove any excess fat from chicken pieces. Using a sharp kinfe, cut a few slits into the thickest part of the drumsticks, thighs and/or wings for flavors to penetrate; transfer into a large dish. Leave leaves and hairs from ears of corn; rinse under cold running water, then pat dry using paper toweling Using a large knife, cut each ear into thick slices; add to chicken pieces. Into a small bowl, mix together garlic salt, ground black pepper, cumin, paprika and Cayenne pepper. Using a pastry brush, coat chicken and corn pieces with melted butter. Sprinkle all over with garlic salt mixture, turning to evenly coat all chicken and corn pieces. Barbecue chicken pieces onto hot barbecue rack for 10 minutes, turning from time to time. Add corn pieces and cook for approximately 15 minutes more, also turning corn pieces from time to time, until all pieces are golden brown. Serve immediately, garnished with freshly chopped parsley.