Spice Rubbed Chicken with Mango Salad
Photography by Aaron McLean.
Cooking chicken on the barbecue can be quite nerve-wracking as you try to judge if it’s fully cooked while avoiding dry meat. This quick brining method eliminates the guesswork and ensures well-seasoned juicy meat. It can be cooked two days ahead and kept covered and chilled. Bring it back to room temperature before barbecuing.
Serves: 6-8
INGREDIENTS
Quick Brined Chicken
6 small skin-on whole chicken legs (drumstick and thigh)
6 drumsticks
Brine
8 cups water
¼ cup sea salt
¼ cup caster sugar
Aromatics: 4 whole garlic cloves, 2 bay leaves, 1 teaspoon fennel seeds, 1 sliced lemon, 1 teaspoon whole black peppercorns, rosemary or thyme sprigs
Spice Rubbed Chicken with Mango Salad
1 quantity brined chicken
Spice oil
⅓ cup olive oil
1 teaspoon each ground paprika, cumin and ginger
To finish
1 firm but ripe mango, peeled
1 small red onion, very thinly sliced
pomegranate molasses or balsamic glaze
small bunch coriander
ground pepper
METHOD
Brine: Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the salt.
Add the chicken and bring back to the boil, then cook at a fast simmer for 20 minutes.
Lift the chicken out and place on a cooling rack to dry for 10 minutes. If not barbecuing immediately, cool the chicken then cover and place in the fridge. Bring to room temperature before barbecuing. Continue as per recipe below.
Spice oil: Stir the oil and spices together in a bowl.
Heat the barbecue to medium. Brush the chicken with the spiced oil and grill for about 15 minutes, turning the chicken several times until golden and crisp and heated through to the bone.
To finish: Slice the flesh off the mango and cut into small pieces.
Arrange the chicken on a serving platter and scatter over the mango and red onion. Drizzle with pomegranate molasses or balsamic glaze and then top with coriander and a grind of pepper.
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