Hello Summer Recipes - Eat Outside (Part 12) - Flat-grilled chicken with Texas cornbread

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Flat-grilled chicken with Texas cornbread

Flat-grilled chicken with Texas cornbread

Flat-grilled chicken with Texas cornbread

·         2 hours + marinating

·         Serves 4

·         Easy


       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


       Butter 75g

       Buttermilk 250ml

       Whole milk 150ml

       Eggs 2

       Polenta 300g

       Self-raising flour 100g

       Golden caster sugar 2 tbsp

       Baking powder 1 tsp


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

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