BBQ Chicken - 3 ways

Chicken 3 ways - yum, yum and yum

Chicken is always one to be careful with on a BBQ. The good news is that you can do practically anything with it and it takes it. It loves long marinades and is equally comfortable with a quick brush 'n' cook.

Wings, breast meat, thighs and legs - it's all great. The only down side is that you have to make sure that it is cooked right through.

Always check it by pricking it at it's thickest part and right into the bone joint to make sure there is no blood and the liquids released run clear.

We tend to cook them almost through in the oven first then finish them off on the BBQ. This way you know it will be cooked properly, it still has the wonderful taste of that BBQ finish and it won't hog room on the grill - leave that to the pork ribs.


Free range - three ways

Honey & Lime Chicken Kebabs

You'll need:

• 4 large chicken breasts, skinless and boneless.
• 1 tbsp of Lemon Thyme, chopped leaves
• 2 tsp of grated ginger
• Juice and zest of 2 limes
• 2 tbsp of olive oil
• 3 tbsp of runny honey
• 3 tbsp of Stokes Sweet & Sticky BBQ Sauce
• 1 tbsp of Stokes Chilli Jam

Here's how:

In a large bowl, mix the thyme, ginger, lime, olive oil, honey, BBQ sauce and chilli jam.

Cut the chicken into 2 cm cubes then immerse in and coat them well with the marinade. Cover and marinate it ideally overnight.

On pre-soaked skewers, thread the chicken pieces.

Use the remaining marinade to baste the chicken whilst grilling on a medium heat for 10 to 15 minutes on each side.

BBQ Chicken Paillard 

Chicken 'paillard' is a piece of chicken (pork, beef, veal) that has been beaten out to a thin but most importantly, even piece of meat that will cook quickly and consistently throughout.

You'll need:

• 6 chicken breasts, skinless and boneless
• 4 tbsp of Stokes Original BBQ Sauce
• 1 tbsp of Stokes Cider & Horseradish Mustard
• 2 tbsp of olive oil
• 1 x glass of dry white wine.

Here's how:

One piece at a time, place each chicken breast between two large pieces of cling film and use a rolling pin to beat it out until it spreads and thins.

It doesn't really matter quite how thin you manage to get it as long as they are all about the same. The thinner it is, the quicker it cooks, so aim for about half a centimetre thick.

Mix the rest of the ingredients together for the marinade and drown the chicken pieces in it for at least an hour - the longer the better.

The chicken should only take 4 or 5 minutes to cook, turning half way.

Spatchcock Poussin BBQ

In a similar theory to paillarding (above), spatchcocking removes the bird's backbone enabling it to be spread, flattening it for quicker, even cooking.

You'll need:

• 2 x well soaked bamboo skewers per bird
• 1 bird per person or between 2 as part of a larger feast
• 4 tbsp of Stokes Hot & Spicy BBQ Sauce
•  2 tbsp of olive oil
• 2 tbsp of runny honey
• 2 tbsp of chopped thyme leaves
• The zest and juice of 1 lime

Here's how:

To spatchcock the bird: Sit the poussin on its breast bone so that its back bone is facing you.

With good scissors, cut along each side of the back bone. Remove and discard it. Now open the bird out and cut the wishbone in half (this doesn't count towards a wish - sorry).

Turn the bird back over and press down hard on the breast bone which will flatten it out. To further help its smooth cooking, use a sharp knife to cut several slashes into the thighs.

Skewer the bird through one thigh across and through the diagonally opposing breast and wing. Repeat through the other thigh / breast and again for each bird.

For the marinade: Mix the remaining ingredients in a large bowl and fully immerse the spatchcocked poussins in the marinade. Cover and leave them for as long as you can. Grill them on the BBQ for 25 to 30 minutes, brushing regularly with the marinade with each frequent turn of the birds.

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More foodie thoughts for the week:







BBQ side dishes - sweet potato 3 ways here.










Celebrate the Great British pea with tasty recipes here.





 




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