Rafael Tonon, MEET and Mr Busby's

We use chicken thigh with skin on at the restaurant so the skewer doesn’t take too much space in our rotisserie BBQ when we are doing 11 different cuts of meat. I would recommend whole chicken at home as it cooks better on the bone. Blanch the corn in boiling salted water for 5 minutes before grilling. Marinate chicken for 2 hours before serving in the fridge for an extra kick of flavour.

Serves 8

2 small chicken (halved)

Salt and pepper

8 corn

Lemon mustard marinade

2 brown onions

120g whole garlic

190ml white wine

3 lemons juiced

1 bunch parsley

1 bunch coriander

90g brown sugar

50g salt

70ml white wine vinegar

25g cracked black pepper

150g Dijon mustard

0.5L vegetable oil

Chilli butter

1kg salted butter

3 tbs chilli flakes

1tbs smoked paprika

2 lemons zest only

1 tsp salt

Lemon mustard marinade

Blend all ingredients together

Chilli butter

1. Mix all ingredients together.

2. Light a charcoal BBQ and wait until there are no flames coming through the grill. Then place well-seasoned chicken skin up onto the grill, let it cook for about 5 to 10 minutes depending on the size of the chicken, always watching for flames. I would say 6 minutes is a good guide.

3. Halfway through, place the corn on the grill and season with salt.

4. Once the corn has some good colour, turn it over and cook the other side.

5. Once chicken has cooked, turn it over on the other side, skin down, and leave without touching again until it is ready, otherwise the skin will stick. It should take another 6 minutes.

6. Place grilled corn in a bowl with chilli butter so it melts while chicken rests (about 5 minutes)

To serve

Mix corn and chilli butter well and serve on a plate with BBQ chicken, a side of leafy salad and a cold beer or glass of Hunter Valley Semillon.

At MEET, a range of Australia's finest meats, poultry and sausages is spit-roasted over natural wood and charcoal on a custom-made barbecue.

Also on offer are delicious house-smoked meats from the restaurant's Texan-style pit smoker.

All meats are carved and served at your table in front of you, Brazilian churrasco style. House-made seasonal sides accompany each dish.

Even the sauces are made in-house, including a mint relish with cashew and a Mexican pepper sauce.

While the focus of MEET's menu is on meat, vegetarians can also enjoy the churrasco experience.

The menu includes a range of grilled vegetables, cheeses, bread and delicious salads, along with all the traditional vegetarian Brazilian sides.

The vegetarian range on offer varies in accordance with what's in season.

MEET can be found a Shop 1, Lee Wharf Building, 2 Honeysuckle Drive. It is open Wednesday to Friday from 6pm; and Saturday and Sunday from noon to 3pm, and again from 6pm.

Weekender is giving away a full churrasco dining experience for two people at MEET in Honeysuckle.

To enter, send the word "MEET" to weekenderfreebies@theherald.com.au or text "MEET" to 0427 369 610, including your name, address and phone number. Entries close at 9am on Wednesday