Flat-grilled chicken with Texas cornbread
Flat-grilled
chicken with Texas cornbread
·
2 hours + marinating
·
Serves 4
·
Easy
Ingredient
•
Chicken 1
•
Smoked paprika 1 tsp
•
Chilli powder ¼ tsp
•
Ground cumin 1 tsp
•
Ketchup 2 tbsp
•
Brown sugar 1 tbsp
•
Cider vinegar 2 tbsp
•
Olive oil
•
Cornbread
•
Butter 75g
•
Buttermilk 250ml
•
Whole milk 150ml
•
Eggs 2
•
Polenta 300g
•
Self-raising flour 100g
•
Golden caster sugar 2 tbsp
•
Baking powder 1 tsp
Recipe
1.
Heat the oven to 180C/160C fan/gas 4 (or light
the barbecue). Put the chicken breast-side down on a board, and using a pair of
kitchen scissors cut down either side of the backbone (push the thighs out of
their joints as you do this so you can cut through easily) and pull it out.
Make sure the oysters (the little nubs of flesh located where the thigh
meets the backbone) stay attached to the thighs. Turn the chicken over, pull
the back open and press down on the breast to flatten it; you should hear
a crunching sound.
2.
Mix the paprika, chilli powder, cumin, ketchup,
sugar and vinegar together with 1-2 tbsp oil and rub them over the chicken. Lay
it on a rack set in a roasting tin and cook for 1¼ - 1½ hours, or lay it on a
barbecue grill in which the coals are grey, and cook, turning so it doesn’t
burn, until it is cooked through. Rest.
3.
Meanwhile, butter a 20cm-square tin. Melt 50g of
the butter and whisk in the buttermilk, milk and eggs. Put the polenta,
flour, sugar and baking powder in a bowl with a good pinch of salt and stir
in the buttermilk mixture.
4. Spoon into the tin, level, and bake for 20 minutes, or until the
sides brown and the top feels firm. Dot with the remaining butter and cut
into squares. Serve with the chicken.
Per serving 966kcal | protein 52g | carbs 97.7g | fat 41.2g | sat
fat 16.4g | fibre 2.1g | salt 1.9g
