FIRE UP THE BBQ

BBQ BUFFALO CHICKEN WITH BLUE CHEESE SLAW

Cayenne-based, vinegary hot sauce such as Frank’s RedHot is the secret to buffalo chicken. You could also barbecue a classic batch of wings before tossing them in the sauce for a finger-licking feast. Traditionally served with celery sticks and blue cheese sauce for dunking, we’ve combined those elements in a standout slaw to cut through the chilli heat. If you’d rather get ahead, cook the spatchcock chicken in the oven and finish off on the barbecue.

1 HOUR 20 MINUTES + MARINATING | SERVES 4 | EASY whole chicken 1.2kg

MARINADE

cider vinegar 4 tbsp
olive oil 2 tbsp
garlic 1 clove, crushed
black peppercorns ground to make¹/2 tsp
sea salt flakes 1 tbsp
cayenne pepper 1 tsp
smoked paprika 1 tbsp

BUFFALO SAUCE

butter 50g
garlic 1 clove
cayenne-based hot sauce (we used Frank’s RedHot) 148ml

BLUE CHEESE SLAW

hard blue cheese 75g
soured cream 100g
mayonnaise 50g
english mustard 1 tsp
lemon a squeeze of juice
celery 4-6 sticks, shredded
green pepper 1, finely sliced
red onion ½, finely sliced
chives ½ a small bunch, finely chopped

Using a pair of kitchen scissors, flip the chicken over so it’s breast-side down and cut along either side of the backbone to remove it. Turn the