Collection
Chicken Every Way
Chicken is the most versatile meat for the BBQ, but it requires respect to get right. This collection covers everything from hot-and-fast wings and skewers to low-and-slow pulled chicken and perfectly roasted whole birds with crisp skin.
Piri Piri Spatchcock Chicken
A whole chicken spatchcocked and marinated in a punchy piri piri sauce, then cooked over two-zone heat for juicy meat and properly charred skin. The definitive summer BBQ centrepiece.
Jerk Chicken
Bone-in chicken pieces marinated in a proper Scotch bonnet and allspice jerk paste, cooked over two-zone fire with wood smoke. The real thing is worth the effort of making the paste from scratch.
Tandoori Chicken Thighs
Bone-in chicken thighs marinated in spiced yoghurt and cooked over charcoal for charred, juicy results that rival anything from a restaurant tandoor. An easy, crowd-pleasing midweek meal.
Grilled Chicken Thighs with Preserved Lemon
Bone-in chicken thighs marinated with preserved lemon and honey, grilled until the skin crisps and the meat is juicy throughout. North African flavours, British chicken.
Grilled Chicken Thighs with Sage and Onion
Bone-in chicken thighs rubbed with sage and onion, grilled over indirect heat until the skin is crisp and the meat pulls from the bone. A Sunday roast reimagined on the grill.
Grilled Chicken Skewers with Lemon and Oregano
Chicken thighs marinated in lemon, oregano, and garlic, skewered and grilled over direct heat until charred and juicy. Quick, bright, and crowd-pleasing.
Grilled Chicken Wings with Garlic and Thyme
Chicken wings tossed with garlic, thyme, and olive oil, grilled over direct heat until crispy-skinned and smoky. The simplest wing recipe — no sauce needed.
BBQ Chicken Wings — Three Ways
Chicken wings cooked low and slow over indirect heat until the collagen has broken down and the skin is rendered, then finished over direct heat for crunch. Divided into three and sauced separately: buffalo, honey soy, and garlic parmesan.
Smoked Chicken with Lemon and Thyme
A whole chicken stuffed with lemon and thyme, smoked over indirect heat until the skin is bronze and the meat is juicy and fragrant. The foundational smoked chicken.
Smoked Chicken Legs with Tarragon
Chicken legs rubbed with tarragon and salt, smoked gently over indirect heat with apple wood until the skin is golden and the meat falls from the bone.
Pulled Chicken Tacos
Spiced chicken thighs grilled over charcoal, then shredded and piled into warm corn tortillas with avocado crema, pickled jalapeños and shredded cabbage. Fast, fresh and genuinely brilliant midweek cooking.
Spiced Chicken Shawarma Thighs
Bone-in chicken thighs marinated in shawarma spices, grilled over two-zone fire until charred and cooked through, then sliced and loaded into flatbreads. A seriously good weeknight wrap.
Moroccan Spiced Chicken Flatbreads
Chicken breast marinated in ras el hanout, grilled over direct heat, sliced thinly and loaded onto warm flatbreads with harissa yoghurt, roasted pepper salad, fresh mint and pomegranate. A vibrant, fresh weeknight meal.