Just wing it: four ways to get the most from chicken

Barbecue chicken

John Mulgrew Twitter Email

May 12 2022 04:30 PM

Fried thighs

Everyone likes fried chicken. Hot fried chicken takes that to the next level. Some of the hotter varieties, such as Nashville hot chicken, might not be for everyone, so adjust heat accordingly.

Take chicken thighs and marinade in buttermilk, salt, pepper and hot sauce, overnight. Mix plain flour, smoked paprika, cayenne, garlic powder, black pepper, mustard powder and salt together. Dredge the chicken heavily and get the mixture into each and every crevice.

Let it set in the fridge to firm up even more. Then fry in oil (or something richer if you’re feeling healthy…) at a medium temperature until cooked. Sprinkle over a mixture of the above seasoning (minus the flour) and serve with hot honey (honey mixed with a vinegar-heavy hot sauce).

Peri-peri style

This is one where you’ll need to bring out the barbecue. This take on the peri-peri style normally calls for a specific type of chilli, but this version is a quicker hot sauce variation which puts most of the time and effort in the cooking of the bird.

Charcoal is the preferred option in terms of flavour. Get one whole chicken and spatchcock it. It’s the best option for quicker cooking and getting as much seasoning and gentle char on the bird.

You’re butterflying the chicken and removing the backbone. Kitchen scissors will work or a sharp knife. You’ll find helpful videos online, too.

For the marinade mix lots of hot sauce, cider vinegar, cayenne, lime juice, garlic, a touch of paprika, salt and pepper. Marinade the bird for as long as you can, but set some of the mixture aside that hasn’t been in contact with the meat, for basting.

Now, get your coals hot and start cooking the chicken. You can add some chunks of apple or hickory wood for extra smoke flavour. You can cook with the lid down and turn every few minutes while also basting the chicken each time you do. The more basting, the better and more intense the flavour. Cooking time will vary and a temperature probe is your best bet, or check the inside of the leg.

Crispy chicken skin

Not technically a dish in and of itself, but getting perfectly shard-like chicken skin will liven up any dish and impress guests. You can actually take off the cooked skin from a roast chicken and do this, but it also works from raw. Carefully remove the skin from chicken thighs and try and keep as one piece. Take a sharp knife and scrape the underside of fat (away from you) to take most off and leave you with a thin piece of skin. Salt well and place between two sheets of tin foil, place on a flat surface in the oven and put a heavy dish on top. Cook in a hot oven for around 10-20 minutes. It’s not an exact science and can take longer, so check if you need to. Done right and you’ll end up with brittle, savoury crisp-like chicken skin.

Roast chicken with Irish Black Butter

This is a brilliant way to enliven a regular roast chicken and boost the sweet and savoury flavours. Take some Irish Black Butter and mix with smoked paprika, a touch of oil to loosen along with salt and pepper. Now, paint the mixture over the bird. This works best cooked on a barbecue but will also be grand in a medium oven. Cook as you would normally, dependent on the weight of the bird. You can baste it with more of the mixture to build an even stickier exterior. Just keep an eye to make sure the sugars don’t burn.

Just wing it: four ways to get the most from chicken

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