CHARCOAL GRILLED CHICKEN, WILD GARLIC BUTTER & GREEN CHILLI SLAW

CHARCOAL GRILLED CHICKEN, WILD GARLIC BUTTER & GREEN CHILLI SLAW

This charcoal grilled chicken is a summer Festival favourite at Pub in the Park, Savour Festival and Wilderness. A simple but delicious dish to cook over the BBQ or in the oven.


Prep Time
40 mins
Cooking Time
1 hour 30 mins
Serves
2
CHARCOAL GRILLED CHICKEN, WILD GARLIC BUTTER & GREEN CHILLI SLAW
CHARCOAL GRILLED CHICKEN, WILD GARLIC BUTTER & GREEN CHILLI SLAW

Ingredients

Garlic Butter Batch
Half a whole large garlic head

10g flat parsley leaves
100g salted butter, diced and slightly softened
Season with freshly ground black pepper and fresh lemon juice

Green Dressing Batch

Ingredients
250g Ginger, peeled and roughly chopped
250g Green chilli

250g Garlic
250g Soy
250g Soft Brown Sugar
Zest of 5 limes
Juice of 10 limes
One bunch of chopped coriander stalks

Green Chilli Slaw Batch

Ingredients
3 white cabbages sliced
2 fennel bulbs sliced

350g mayonnaise
Half a bunch of coriander leaves

Chicken
1 Spatchcock chicken 


Directions

Garlic Butter

  1. Wash and dry wild garlic, blitz and then add all the above ingredients
  2. Roll the mix into a sausage shape around 2-inch diameter in cling film and chill until needed

Green Dressing
To make the dressing blitz all the ingredients on a good mixer adding thr soy sauce gradually until well emulsified.

Green Chilli Slaw
Lightly salt the cabbage and let it sit for a while before mixing in the rest of the ingredients and season to taste.

Add the green dressing to the slaw.

Chicken
1. Get the butcher to Spatchcock your bird.

2. Roast the bird with garlic butter.
3. And serve with green slaw.

 

 


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For the main bar area at The Orange, @georgie_pearman chose the colour ‘Clove’ created by interior designer Edward Bulmer. A spicy warm beige packed full of natural pigments to heat it up and really wrap the colour around the space.
This complex and grounding neutral perfectly complements the convivial atmosphere of the pub’s central space.

Visit @theorangepublichouse the next time you’re in Belgravia and step into the ambience of Clove #CubittHouse #LondonPubs
This month's #DishWithTish is a delicious Summer salad of roasted peach, pistachio, mint, dill, watercress and salted sheep’s cheese.

Inspired by the Eastern Mediterranean with contrasting flavours and textures. Roasting peaches this way intensifies their natural sweetness and flavour (it’s also good with ice-cream!)

Chef Director, @ben.tish says - ‘I like to layer this on a platter as opposed to a bowl for a visually beautiful presentation- a centrepiece even. Excellent with grilled pork or lamb'

Head to our website for the full recipe #CH #CubittHouse
Take a peek behind the design of The Orange with Edward Bulmer of @edwardbulmerpaint.
 
As Founder and Director of Edward Bulmer Natural Paint, Edward is an expert at mixing beautiful and sustainable paint colours with natural pigments. With his London shop located just across the road from The Orange, it was only fitting that we invited him to collaborate on our recent refresh.
 
Stay tuned over the next week to learn more about the creative vision behind the exclusive colour palette Edward designed to reflect the pub’s warm interiors #CubittHouse

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