Buffalo chicken

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.