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That sounds amazing.
@ChasnotRobert - you are now ON THE LIST. narrows eyes
That sounds amazing.
@ChasnotRobert - you are now ON THE LIST. narrows eyes
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Aroogah
Big_Ted
I just tend to leave the chicken whole and put a rub under the skin (not a recipe as such usually just garlic, chilli flakes, chipotle and lime, salt, pepper, garlic) then olive oil on the outside of the skin with the same rub but replacing the salt and pepper with more coarse ground sea salt (little crack rocks of the stuff) and whole peppercorns than appears necessary. Cook on indirect heat and the skin goes very crispy and salty and the meat has the taste of the rub in it rather than just the skin.
Serve with hasselback potatoes sprinkled with the same rub before cooking and some coleslaw - all seems to go down well.