Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Using a pair of kitchen scissors, flip the chicken over so it’s breast-side down and cut along either side of the backbone to remove it. Turn the chicken over so it’s skin-side up and open it out. Press on both sides with the palm of your hand to flatten.
Whisk together the marinade ingredients, then massage into both sides of the chicken. Put, skin-side down, in a non-reactive dish, cover and chill for 1 hour while you light the barbecue (don’t marinate any longer than 2 hours or the vinegar could over-tenderise the meat). Heat the barbecue for 40 minutes-1 hour before cooking to allow the large flames to die down and coals to turn ashen – this will prevent flare-ups and allow you to control the heat, rather than burning the food.
Remove the chicken from the marinade and transfer to the barbecue. Cook, skin-side down, in the centre of the barbecue over a medium heat for 10 minutes until golden and crisp, then flip using a large pair of tongs and transfer to the indirect heat on the side of the grill. Cover with the barbecue’s lid or a scrunched-up piece of foil and cook for 40-50 minutes or until the juices run clear or the centre of the chicken reads 70C on a meat thermometer.
Meanwhile, make the slaw. Crumble the blue cheese into a large bowl, breaking up any large chunks with a fork. Stir in the soured cream, mayo and mustard. Season and add a squeeze of lemon juice. If you prefer a creamier slaw, blitz until smooth using a hand blender. Fold in the celery, pepper and onion. Scatter with the chives and chill until needed.
Heat the buffalo sauce ingredients in a small pan on the hob or barbecue until smooth and shiny. Remove the chicken to a platter or plate and generously brush with the buffalo sauce. Rest for 10 minutes before serving with any remaining buffalo sauce and the blue cheese slaw.