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.
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
Garlic Butter
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.
Vivid, charred, beautifully dressed. Our summer menus feature dishes made for long lunches, slow pours and second rounds.
Notting Hill’s best detour? The one that ends with lunch at The Princess Royal.
From the Westbourne Grove boutiques to a seat in the sun in just a few minutes.
One of @ben.tish’s summer favourites: Chicken Milanese with Datterini tomatoes and rocket. Crisp, golden and straight from the pan. What’s not to love?
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Company No. 05399542
