BBQ Chicken

Prepare the Ingredients
Wash and dry the produce.
Heat your grill over medium-high OR preheat the broiler on low.
If using the broiler, line a rimmed baking sheet with greased aluminum foil.
Peel back corn husks to remove the threads but leave the husks intact.
Using half of the butter, spread a generous amount over each ear of corn.
Season with salt and pepper, and close husks.
Medium dice the watermelon and put in a large bowl.
Roughly chop the mint leaves and add to the watermelon.
Pat chicken dry and season with salt and pepper.

Make the BBQ Sauce
In a small bowl combine brown sugar, worcestershire/ketchup, spice mix, and 1 Tbsp. (not all) of the red wine vinegar.
Whisk well until completely combined and smooth; season with salt and pepper to taste.
Set aside a little sauce (about 1.5 Tbsp.) for drizzling over the chicken when serving.

Cook the Chicken and Corn
GRILL: Put the chicken and corn on the grill and close the lid.
Grill turning corn and chicken occasionally for 20 - 30 minutes.
Baste the chicken frequently with bbq sauce during the last 15 minutes.

OVEN: Put chicken on the prepared baking sheet, and transfer to middle rack of oven.
Place corn directly on the wire rack next to the chicken, and roast 15 - 20 minutes; rotating it after 10 minutes.
Cook the chicken 10-12 minutes, then flip it and use a spoon or brush to baste with ⅓ of the bbq sauce.
Continue cooking for another 10-12 minutes basting it two more times with the bbq sauce.

Make the Salad
Sprinkle the feta over the top of the watermelon and mint.
In a small bowl, mix together the remaining red wine vinegar, 1 Tbsp olive oil, and a little salt and pepper.
Whisk until smooth and pour over the salad.

Plating
Divide the chicken between your plates and drizzle them with reserved bbq sauce.
Peel the corn and season with remaining butter, salt and pepper as desired.
Serve the salad alongside the corn. Enjoy!