6.While the chicken is cooking, spray it with lager every 15 to 20 minutes to keep it nice and moist.
7. To prepare the larger-spiked honey jerk ketchup, put all the ingredients in a pan, bring to the boil and simmer over medium heat until it can coat the back of a spoon. 8. Open the BBQ lid, rotate the chicken pieces so that the ones closest to the coals are now on the opposite side. Check if you need to add more coal to maintain the heat, then place the remaining pimento leaves on the hot side of the grill – it’s going to get smoky! Close and cook for another 15 to 20 minutes. 9. Now rotate the chicken again, give it another spray of lager, dash your remaining berries directly onto the coals and cook until the thickest part of the chicken has an internal temperature of 80°C. 10. Once the chicken is at 80°C, spray it once more with lager and place directly over the coals to gain some colour and char.You’re going to want to turn the chicken regularly because it is cooked at this point. Once the chicken reaches an internal temperature of 84°C and has gained some nice bits of char, pull it off the heat.You can also leave the chicken on the indirect side with no coals if you want to keep it warm. Some people like to brush their chicken with some of the lager-spiked sauce at this point, but that’s optional. 11. Allow the chicken to rest for five to 10 minutes before chopping your legs into four to five pieces with a cleaver. Serve with plantain, rice and peas, coleslaw and lashings of your lager-spiked sauce.
Flayvaful by Nathaniel Smith is published by Murdoch Books, priced £22. Photography by Steven Joyce.Available now.
herby hint post-cooking, this time via a minty oil, really elevates the whole dish.”
BBQ trout with asparagus and orange recipe
Trout, asparagus and orange with mint garlic oil
Ingredients:
By Prudence Wade, PA
(Serves 4)
Cookbook writer and live fire expert Genevieve Taylor is a big fan of cooking fish on the BBQ – and this summer, she’s choosing trout over salmon. She calls this dish “simple colourful little skewers using diced trout fillet”, served with asparagus, orange and a mint garlic oil.
500-600g chunky trout fillets, skinned
200g asparagus, washed and trimmed
1 orange
2tbsp olive oil
“When asparagus is not in season, sub in Tenderstem or purple sprouting broccoli. As is often the case, a little fresh
Flaked sea salt and freshly ground black pepper
100 | mccarthyholden.co.uk
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