Buttermilk barbecued chicken with Cobb salad

Buttermilk barbecued chicken with Cobb salad

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

This is one of the most popular dishes on our lunch menu at Billykart Kitchen. Chicken is soaked in buttermilk brine overnight, then the next day it is barbecued and topped with lashings of home-made barbecue sauce. Paired with a simple Cobb salad, it’s a real smasher! If you want to spice the chicken up, add a few teaspoons of chilli sauce to the brine.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
8 chicken thighs, skin on
salt
freshly ground black pepper
100g Barbecue sauce
100ml Blue cheese sauce, to serve
1 tablespoon chopped flat-leaf parsley, to garnish

Cobb salad

Quantity Ingredient
1 head cos lettuce
4 slices streaky bacon
150g cherry tomatoes, cut in half
1 ripe avocado, stone removed and flesh sliced
4 hard-boiled eggs, peeled and cut in half

Method

  1. One day before cooking, prepare the brine and add the chicken. Place in the refrigerator and brine overnight.
  2. Heat up the barbecue or, alternatively, preheat your grill (broiler) to medium. Remove the chicken from the brine and use paper towel to pat dry. Season with salt and pepper and place, skin side down, on the barbecue. Cook over a medium flame for about 8 minutes, until you have nice grill marks and the skin becomes golden brown. Flip the chicken over and grill for a further 5 minutes. Transfer the chicken onto the resting rack of the barbecue, then use a pastry brush to coat the chicken with a generous amount of the barbecue sauce. Close the lid of the barbecue and allow the chicken to cook for a further 8–10 minutes. Check for doneness by piercing the thickest part of the thigh with a knife: if the juices run clear it is done. Remove from the heat and brush liberally with any remaining barbecue sauce.
  3. Meanwhile, make the salad. Tear off and discard the large outer leaves of the lettuce. Separate the internal leaves and arrange on a serving plate. Heat a small frying pan over medium heat and fry the bacon until crisp. Drain on paper towel. Place the tomatoes on top of the lettuce and arrange the avocado slices and egg halves around the plate. Crumble the crisp bacon over the top.
  4. Arrange the chicken in the centre of the salad, then drizzle with the blue cheese sauce and scatter with the chopped parsley.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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