FIRE UP THE BBQ
Olive|June 2021
Make the most of the warmer weather, move dinner outdoors and cook these brilliant recipes over the flames
ADAM BUSH and ANNA GLOVER
FIRE UP THE BBQ

BBQ BUFFALO CHICKEN WITH BLUE CHEESE SLAW

Cayenne-based, vinegary hot sauce such as Frank’s RedHot is the secret to buffalo chicken. You could also barbecue a classic batch of wings before tossing them in the sauce for a finger-licking feast. Traditionally served with celery sticks and blue cheese sauce for dunking, we’ve combined those elements in a standout slaw to cut through the chilli heat. If you’d rather get ahead, cook the spatchcock chicken in the oven and finish off on the barbecue.

1 HOUR 20 MINUTES + MARINATING | SERVES 4 | EASY

whole chicken 1.2kg

MARINADE

cider vinegar 4 tbsp

olive oil 2 tbsp

garlic 1 clove, crushed

black peppercorns ground to make 1/2 tsp

sea salt flakes 1 tbsp

cayenne pepper 1 tsp

smoked paprika 1 tbsp

BUFFALO SAUCE

butter 50g

garlic 1 clove

cayenne-based hot sauce (we used Frank’s RedHot) 148ml

BLUE CHEESE SLAW

hard blue cheese 75g

soured cream 100g

mayonnaise 50g

English mustard 1 tsp

lemon a squeeze of juice

celery 4-6 sticks, shredded

green pepper 1, finely sliced

red onion ½, finely sliced

chives ½ a small bunch, finely chopped

1 Using a pair of kitchen scissors, flip the chicken over so it’s breast-side down and cut along either side of the backbone to remove it. Turn the chicken over so it’s skin-side up and open it out. Press on both sides with the palm of your hand to flatten.

Denne historien er fra June 2021-utgaven av Olive.

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Denne historien er fra June 2021-utgaven av Olive.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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