Buttermilk Wings

Buttermilk Wings

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield2-3 Servings
  • Cuisine
    • American
  • Cooking Method

Ingredients

  • 1kg wings
  • 100 gms of Tropics Foods Texas BBQ chicken fry mix
  • (OR 30g BBQ Rub ,10g baking powder ,10g self raising flour )
  • 1/2 pint buttermilk with a generous shake of hot sauce
  • Favourite BBQ sauce, we used Red Dog Texas Chipolte which has a nice kick.

Method

1

Soak the wings overnight in the buttermilk overnight, if you can’t get buttermilk you can use 250ml milk with 1tsb of lemon juice. (I like to separate the wings at the joint, but you can leave them whole if desired. )

2

After marinating take them out of the milk, drain but don’t pat dry.

3

Toss your wings in the chicken fry mix. Put them on a rack on a plate and leave in the fridge to dry for 30 mins.

4

Set up your bbq for indirect cooking and heat to around 350°F or 180°C.

5

Cook for 40 mins..

6

Check internal temp is 165°F or 74°C

7

Remove from bbq, and toss in a sauce of choice. Serve with blue cheese sauce and celery

Recipe from Chillin N Grillin NI.

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Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama Sauce
  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings

Ingredients

  • Spatchcock chicken
  • Rub of choice (we used Angus and Oink Big Phat Greek as its nice and herby and works well with chicken)
  • For the Sauce
  • 200gms mayonnaise
  • 50ml Apple juice
  • 50 ml Cider vinegar
  • 50ml fresh lemon juice
  • 1tbs creamed horse radish
  • 1tbs garlic powder
  • 1tsp onion powder
  • 1tsp English mustard powder
  • 1tsp freshly cracked black pepper
  • 1tsp finely grated lemon zest
  • 1/2tsp cayenne
  • 1/2tsp salt
  • 2tbs finely chopped flat leaf parsley

Method

Method

1

 Make the alabama white sauce around 1-2 hours before cooking the chicken. Combine all ingredients apart from the parsley in a bowl and whisk until well mixed.

2

Stir through the parsley and set aside

3

Spatchcock the chicken, rub with olive oil and coat with rub. Leave to sit in the fridge for at least an hour.

4

Set the BBQ up for indirect with the deflector plates in (if required). Bring temp up to around 180°C

5

Put the chicken on to cook and add some pellets to the feeder or a small piece of smoking wood to the coals. This will give a nice mellow smoke and a good colour on the chicken.

6

Cook the chicken until it gets an internal temperature of 74°C, this will take around an hour.

7

Serve portions of chicken on top of the hominy

8

Serve portions of chicken on top of the hominy

This recipe was made popular the Big Bob Gibson restaurant in America. Head Pit Boss Chris Lilly came up with this unusual sauce. After tasting it at the Big Grill in Dublin with hominy grits we just knew we had to give it a go. It was also the perfect chance to try out the smoke pellet feeder on the Monolith The hominy is dried corn and in America it is also known as grits, it was served in a cheese, leek and bacon sauce. Chris Lilly put jalapenos in his cheese sauce in Dublin

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Chicken Fried Rice

This is an excellent dish for using up left overs and bits from the freezer. This was cooked on a Monolith Ceramic with the Wok holder and Wok but can easily be cooked on a bbq in a skillet.

Chicken Fried Rice

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

  • 1 cup of rice, cooked with 2 cups of water and 1tsp chicken stock powder (allow to cool)
  • 1 rotisseried chicken breast, roughly chopped
  • 1 slice of thick cut ham, roughly chopped
  • 100gms peas or edame beans
  • 100gms prawns
  • 2 spring onions (or scallions as we call them in Ireland), chopped
  • 2 eggs lightly beaten
  • 3 tsb oil for frying, I use peanut as it copes with the high heat

For the sauce

  • 2tsp fish sauce
  • 2tbs dark soy sauce
  • 2tbs light soy sauce
  • 2tsp shaoxing wine
  • 1 tsp sugar
  • 1tsb sesame oil
  • 1 tsp oyster sauce

Method

1

Combine the sauce ingredients

2

Light the bbq for direct cooking  and when hot,  heat pan and the oil for a few minutes

3

Add the chopped chicken and ham and stir fry for a couple of minutes

4

Add the peas, prawns and the whites of the spring onion, stir fry for a couple of mins

5

Add the cooked (and cooled) rice, again stir fry for a couple of mins

6

Move the ingredients to the side of the pan and add the beaten eggs in the middle, lightly scramble, amalgamate with the other ingredients.

7

Add the sauce and green bits of the spring onion, reserve a few for garnish, stir fry for a final couple of minutes.

8

Tip into a serving dish and garnish with the remaining spring onion.

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Chicken Doner Kebab with Flatbreads

Chicken Doner Kebab with Flatbreads

  • Prep Time15 min
  • Cook Time1 hr 45 min
  • Total Time2 hr
  • Yield6 Servings
  • Cooking Method
    • Rotisserie or Indirect

Ingredients

For the doner kebab

  • 1.8 kg boneless, skinless chicken thighs
  • 3 tbsp tomato puree
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tsp onion granules
  • 2 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tbsp fresh thyme, finely chopped
  • 3 tsp salt
  • 2 tsp black pepper
  • 8 tbsp olive oil – Don’t be alarmed by this amount, the majority will be left behind after marinading

For the flatbreads

  • Makes 12
  • 500g Strong white bread flour
  • 2 tsp salt
  • 2 tsp sugar
  • 7g sachet of fast action yeast
  • 3 tbsp olive oil
  • 300 ml warm water

Method

1

Set up your BBQ either with a rotisserie attachment, as I’ve used, or for indirect cooking at 190-200˚C/370-390˚F

2

Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well.  Don’t worry about the amount of oil.  Its purely there for marinating purposes and won’t all end up in the finished dish.

3

Pour the marinade over the chicken thighs and mix everything together thoroughly.  You want every bit of chicken smothered in the paste.  I like to get my hands in there but I recommend wearing a pair of disposable gloves if you do.

4

Leave to marinade for at least a couple of hours, overnight is best.

5

If you have a rotisserie I find that attaching one fork, holding the bar vertically and threading the chicken on from the top works best, so far as having a nicely balanced doner goes.  When all the chicken has been threaded on, slide on the second fork and make sure both are tightened up snugly against the chicken.  I also like to use a bit of ‘scaffolding’, and I take some metal skewers and insert them on each side too.  This stops any stray pieces flopping about while it’s on the rotisserie and keeps it nice and neat.

6

If you’re not using a rotisserie, you’ll need 6 large metal skewers. Take 3 of the skewers and lay them side by side. Thread your chicken onto the skewers so that you have one central skewer and one either side. When all the meat is threaded on, insert the remaining skewers from the opposite end, securing everything together.

7

Now place the chicken on the rotisserie and cook, lid on the BBQ, until the internal temperature reaches 165˚f/74˚C.  It took about 1 hour 45 minutes for this particular cook, however cooking times will vary depending on the size of your chicken thighs.  I usually check it after 1 hour, and every 15 minutes after that.  If you feel it’s browning quicker than you’d like, just wrap a piece of foil loosely around the meat.  You want your chicken cooked all the way through but no over cooked and dry.

8

If using the indirect cooking method on your grill, set the meat on the cool side of the grill and place the lid on.  Turn the doner over every 20 minutes until you achieve the correct internal temperature.  You can finish it off over the coals to get some nice crispy bits.

9

We serve it sliced straight off the spit into homemade flatbreads stuffed with salad and our favourite sauces.  If you fancy making your own flatbreads, the recipe can be found below.

For the flatbreads

10

Place all the ingredients in a large bowl and mix to form a dough.  The dough should be soft but not too sticky.  Kneed well for 10 minutes (I use a stand mixer because I’m lazy).  Place the dough in a bowl and cover with cling film or a tea towel and leave to sit somewhere reasonably warm, like your kitchen, until it has doubled in size.

11

Knock the air out of the dough and tip out onto a lightly floured work surface.  Give it a quick knead and divide into 12, shaping into balls.  Place these onto a floured tray or plate and cover until you need them.

12

I cook my flatbreads over direct heat on the BBQ, but a hot griddle or non-stick frying pan will work too.  Roll each ball of dough out nice and thinly on a floured surface.  Place it directly onto the cooking grate or into the pan and wait until you see bubbles start to appear.

13

Check the colour of the underside and, when nicely browned, flip it over and give the other side a few seconds to colour.  Repeat with the remaining dough and you’re done!  These can be made in advance and kept in a warm oven covered in foil.  I get my daughter to help with making the flat breads.  She’s a bit of an expert now lol.

Try them brushed with a flavoured butter, straight off the grill.  Delicious!

Recipe from Kelly Bramill

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Flatbreads

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Brined Chicken Lollipops

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Brined Chicken Lollipops

  • Cook Time40 min
  • Yield4 Servings

Ingredients

For the Brine

  • 1 Litre Water
  • 100gms Salt
  • 75gms sugar
  • 2 garlic cloves smashed
  • 1 onion sliced
  • 1 lemon sliced
  • 1 sprig rosemary
  • 1 sprig thyme

For the Chicken

  • 1 packet of chicken drumsticks
  • 1 cup of your favourite bbq sauce, you can of course make your own
  • 30gms of rub

Method

Preparing the Brine for the Chicken

1

Prepare the brine by bringing all the ingredients to the boil and allow to cool

2

Cut the bottom of the drumstick to help it sit upright. Trim round the bone of the drumstick just above the meaty bit (see pic) Remove pin bone and tendons.

3

Place the drumsticks in the brine and leave overnight

4

Remove the drumsticks from the brine and leave to dry for 30 mins uncovered on a plate in the fridge.

5

While the drumsticks are drying prepare your bbq for indirect cooking, you are looking for a temperature of around 250-275f/122-135c

6

Sprinkle with your chosen rub and place the drumsticks on the bbq. They will take around 40 mins but check the internal temperature of them to make sure they are done. (165f or 74c)

7

 Put your sauce in a cup and dip each drumstick in then place back on the bbq to allow the glaze to set.

Brining may be new to many of you but it really takes chicken drumsticks to the next level

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

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Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Souvlaki

Souvlaki

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • YieldMakes 12

Ingredients

  • 1kg Boned and Skinned Chicken Thighs or Breast
  • 4 tbsps olive oil
  • juice of 1 lemon
  • 1 clove of garlic, minced
  • 2 tbsp dried oregano
  • salt and freshly ground pepper

Method

1

Trim the chicken of any excess fat,

2

Mix all the ingredients apart from the chicken together in a bowl, add the chicken and allow to marinate for at least an hour in the fridge

3

Light BBQ and grill chicken until it reaches an internal temp of 165°F or 74°C

4

Make some minty greek yoghurt by mixing plain yoghurt, chopped mint and garlic

5

Toast some flat breads and fill with salad of your choice, e.g. Rocket, red onion, tomato, cucumber, olives, feta.

6

Top with sliced chicken and top with your yoghurt dressing

Recipe by Chillin n' Grillin

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Genevieve Taylor Korean-Style chicken skewers with sticky ginger and garlic rice

Genevieve Taylor Korean-Style chicken skewers with sticky ginger and garlic rice

Korean-Style chicken skewers with sticky ginger and garlic rice
  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS, SERVING 4–6
  • Ingredients
  • 650–700g (1lb 7oz–1lb 9oz) chicken thigh fillets, diced into 2cm/1¼in cubes
  • a bunch of spring onions (scallions), cut into 2cm (¾in) lengths
  • For the marinade
  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 2 cloves of garlic, crushed
  • a thumb-size piece of ginger, grated
  • 1–2 tsp gochugaru chilli flakes, to taste

For the Rice

  • 1 large onion, finely chopped
  • 3 tbsp toasted sesame oil
  • 3 cloves of garlic, crushed
  • a thumb-size piece of ginger, grated
  • 500g (2½ cups) sushi rice
  • 750ml (3¼ cups) cold water

Method

Preparing the Kebabs

1

I love gochugaru chilli, a Korean spice found in Asian shops or online, as it adds a citrusy warmth but not masses of heat, making it a good chilli for introducing kids to a bit of spice. The sticky rice is made with sushi rice, which is pretty easy to find in large supermarkets or Asian shops. If you can’t get it, you can substitute Arborio risotto rice or even short-grain pudding rice, but rinse them well under cold water first – these types of rice have a higher starch content, which is perfect for risotto or rice pudding but less so for this dish.

Method

2

Begin by marinating the chicken – do this a few hours or even the day before you want to eat. Put the chicken into a bowl and stir through the soy sauce, rice wine vinegar, garlic, ginger and gochugaru chilli. Alternatively, put everything into a food bag and squish about well to mix. Marinate in the fridge until you are ready to cook.

3

Thread the meat on to kebab skewers, adding a few pieces of spring onion widthways as you go. Set aside while you begin the rice.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

Take a large deep frying pan, or an even a heavy-bottomed small roasting tin, add the onion, sesame oil, garlic and ginger and season with salt and pepper

6

Fry over the coals for about 10 minutes, stirring often to prevent catching, until the mixture is softened and starting to caramelize. Add the rice and water to the pan, stirring well. Cover with a tight-fitting lid or a piece of foil. Continue to cook indirect for 20 minutes.

7

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently.

8

Serve the kebabs on top of the rice.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Genevieve Taylor Chicken, Chorizo & Halloumi Kebabs with Buttered Spinach Couscous

Genevieve Taylor Chicken, Chorizo & Halloumi Kebabs with Buttered Spinach Couscous

Tikka-style Lamb and Aubergine Kebabs
  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS, SERVING 4–6
  • Ingredients
  • 400g (14oz) chicken thigh fillets, cut into bite-sized pieces
  • 2 x 250g (9oz) packs of halloumi, each chopped into 8 cubes
  • 1 x 225g (8oz) spicy chorizo ring, sliced into thin (5–7mm/¼–in) rings
  • For the marinade
  • a bunch of fresh mint, finely chopped
  • zest and juice of 1 lemon
  • 2 cloves of garlic, crushed
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the Cous Cous

  • 200g (1¼ cup) couscous
  • 300ml (1¼ cups) hot chicken or vegetable stock
  • 3 handfuls of baby spinach leaves, roughly chopped
  • 25g (2 tbsp) butter, diced
  • salt and freshly ground black pepper

Method

Preparing the Kebabs

1

Chicken, chorizo and halloumi, all my kids’ favourite barbecued foods stuffed on to one skewer – this recipe was always going to be a winner in our house. The buttery couscous is given a good hit of healthy green with leafy spinach

Method

2

Mix the marinade in a small bowl by stirring together the mint, lemon zest and juice, garlic and olive oil in a bowl. Season well with black pepper.

3

Put the chicken into one bowl and the halloumi into another, then divide the marinade between them, tossing together to coat well. Cover with clingfilm and leave to marinate in the fridge for a few hours or overnight.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

Thread the halloumi and chicken on to skewers along with the chorizo slices. For structural integrity (very important with kebabs!), start with a slice of chorizo, then follow each piece of meat or cheese with more chorizo – its nice solid texture helps keep everything snugly and firmly together. Also, halloumi tends to have a rather irritating crack running through the centre of each block, which means that when cubed it can fall off skewers easily – the best thing is to work out which way the crack runs and make sure you thread the pieces with any cracks at right angles to the skewer, giving them the most chance of staying intact on the stick. Keep chilled until you are ready to cook.

6

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently.

7

Once the kebabs begin cooking, get the couscous ready for baking. Take a deep terracotta dish, or an ovenproof deep frying pan, and sprinkle the couscous over the base. Pour in the hot stock and season with a little salt and pepper. Top with the chopped spinach and dot with the butter. Top with a lid or a snug-fitting piece of foil and slide into a cooler corner of the bbq, away from the fire and embers..

8

The couscous will take around 15 minutes to steam to perfection, but the exact time will depend on the temperature of the BBQ

9

Check after 10 minutes – it is done when the couscous has absorbed all the stock, the spinach has wilted and the butter has melted on top. If it’s not ready, re-cover and slide back in. If it is, fork through lightly, re-cover and leave to keep warm. If your BBQ isn’t big enough to cook both kebabs and couscous at the same time, begin with the couscous, and keep warm while you cook the kebabs. Serve the kebabs on top of the couscous.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Chicken, Chorizo & Halloumi Kebabs with Buttered Spinach Couscous

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Tandoori Whole Chicken

Tandoori Whole Chicken

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the Marinade

  • 4tbsp Greek yoghurt
  • 2tbsp mixed garlic and ginger paste
  • 2tsp paprika
  • 1 heaped tbsp. tandoori masala

For the Chicken

  • 1 chicken
  • Melted butter plus a knob of butter
  • 1 lemon

Method

Preparing the Tandoori Whole Chicken

1

Mix the ingredients for the marinade together

2

Place 2tbs of marinade inside the chicken along with the lemon halved and a knob of butter

3

Make incisions in the chicken to allow the marinade to penetrate

4

Rub the marinade all over, cover and refrigerate over night

5

Prepare your BBQ for an indirect cooking for 350f

6

Place the chicken on BBQ and roast for approx. 1h 15

Basting with the melted butter regularly. The internal temperature of the chicken should reach 165f or 74c when ready

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

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