Video

Smoked chicken and grilled succotash

Ingredients:

  • 2 handfuls of Apple wood chips soaked for about 5-10 minuets
  • 2 Chicken breasts
  • 2 Chicken thighs
  • Chives to garnish

BBQ chicken rub:

  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tbsp paprika
  • 1 tbsp sage
  • 3tbsp sea salt

Grilled Succotash

  • 500g broad beans
  • 500g cherry tomatoes, cut 250g in half and leave while other half whole
  • 2 corn on the cob
  • 1 large thinly sliced onion
  • 1 slosh cider vinegar

Alabama white sauce

  • 2 cups of mayo
  • 1/3 cup cider vinegar
  • 1 heaped tbsp brown sugar
  • 2 tbsp spicey brown or English mustard
  • 2 tbsp black pepper
  • 1 tbsp garlic granules
  • 1 tbsp garlic granules
  • 2 tbsp salt

Method:

Light your BBQ and set up for 50/50 heat at 180c

Drizzle chicken with about 1 tbsp of oil to help BBQ chicken rub stick to the meat, place on the BBQ on opposite side of the grill from the coals.

Squeeze the wood chips to drain them and place straight onto the coals and close the lid.

For the succotash add the corn to the BBQ over direct heat.

Thinly slice the onions, mince the garlic, chop the thyme & add to a bowl with all the wet ingredients.

Add the broad beans & tomatoes to the onion mixture.

Decent into a grill pan and place over direct heat next to the corn.

Take this opportunity to turn the corn and make sure it is not burning.

Check the temperature of the chicken. Once the chicken reaches 70c place on grill pan over succotash and continue cooking to internal temperatures of 75c.

While the succotash and chicken continue cooking you can make the Alabama white sauce. Mix all the ingredients together and set aside until you are ready to serve. It may taste a little tangy, but it pairs perfectly with BBQ chicken.

Once the chicken has reached an internal temperature of 75c remove from the grill and allow to rest.

While the chicken is resting, slice kernels off the cobs and mix into the succotash salad.

To plate up make a bed of grilled succotash, slice up the chicken breast into portion sized pieces, spoon over white Alabama sauce and garnish liberally with fresh chopped chives.