Spatchcocked chicken with fig glaze, figs and sprouting broccoli

Spatchcocked chicken with fig glaze, figs and sprouting broccoli

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

It really is worth spending a little more to buy a quality chicken. Not only is it better ethically and flavour-wise, but also a slightly older, free-range, well-fed chicken will actually cook better on the grill. Fact. This is because the water content of a battery-raised chicken will hinder the cooking and charring process as it leaches out. Here, the fruity sweetness of slowly cooked figs and fig glaze contrasts beautifully with the savoury chicken.

Ingredients

Quantity Ingredient
1 large free-range chicken, spatchcocked, ask your butcher to do this
1 quantity see method for ingredients
400g sprouting broccoli, trimmed
4 large black figs, cut in half
olive oil, for cooking
sea salt
black pepper

For the fig glaze

Quantity Ingredient
250g fig jam or preserved figs
50ml red wine vinegar

Method

  1. Pour the brine into a non-reactive container big enough to hold the chicken and pour in enough cold water to cover. Leave in the fridge for 7 hours, or overnight.
  2. To make the fig glaze, place the fig jam or preserved figs, vinegar and 90 ml of water in a medium-sized saucepan and bring to the boil on the stovetop. Stir until the jam has melted. If you are using preserved figs, blend the glaze to a purée in a blender.
  3. Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking.
  4. Lift the chicken out of the brine and pat dry with paper towels. Rub over a third of the fig glaze and season with salt and pepper. Place the chicken, skin-side down, on the grill in the direct heat zone and cook for 4 minutes, to start caramelizing the skin. Turn the chicken over and transfer it to the indirect heat zone. Place a water tray in the direct heat zone and close the lid of the barbecue (the temperature inside the barbecue should be about 170°C).
  5. After 10 minutes, baste the chicken with fig glaze and continue to cook for an hour or so, glazing it twice more during the process. When it is ready, the internal temperature of the chicken should be around 80°C, and it should be nicely glazed and caramelized. Rest the chicken in a warm spot for 20 minutes.
  6. Meanwhile, toss the broccoli with olive oil, salt and pepper and throw onto the grill in the direct heat zone, along with the figs. Cook for about 15 minutes until the figs are soft and sticky and the broccoli nicely charred and al dente.
  7. Serve the chicken on a platter with the broccoli and roast figs.

Note

  • You’ll also need a lump of hardwood, a temperature probe and a water tray.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again