Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Buffalo chicken
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 1.2kg whole chicken
MARINADE
- 4 tbsp cider vinegar
- 2 tbsp olive oil
- 1 clove garlic, crushed
- ground to make ½ tsp black peppercorns
- 1 tbsp sea salt flakes
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
BUFFALO SAUCE
- 50g butter
- 1 clove garlic
- (we used Frank's RedHot) 148ml cayenne-based hot sauce
BLUE CHEESE SLAW
- 75g hard blue cheese
- 100g soured cream
- 50g mayonnaise
- 1 tsp English mustard
- a squeeze of juice lemon
- 4-6 sticks celery
- 1 green pepper, finely sliced
- ½ red onion, finely sliced
- ½ a small bunch chives, finely chopped
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.
