Cut excess fat from the chicken, but leave the skin on. Slash the deepest parts with a knife to allow the flavors to penetrate the flesh.

Discard the husks and silks off the corn cobs. Then cut into thick slices

In a bowl, mix all the spices. Put the chicken and corn together in a separate bowl and brush with melted butter.sprinkle the spices over them and toss well to coat evenly. And refrigerate for 10mins or more

Cook the chicken pieces on a medium hot barbecue or preheated grill for about 25mins, turning occasionally. Add the corn after 15mins of the cooking time and cook, turning often, until golden brown. Garnish with parsley and serve hot. Enjoy!