Summer Ale chicken
( SERVES 2 )
Photo by Rachael Hale McKenna
Brined chicken is tender, juicy chicken and it’s a lot less trouble than you might think. Have a play, adding different flavours to the salt/sugar/water solution. Use a soft drink or cider instead of beer. Use leftover barbecued to chicken to make a chicken, blueberry and blue cheese pasta salad for dinner another night. This recipe forms part of the January 14 meal planner created in partnership with New World.Phil Lemon, New World Fresh expert says, “Chicken is one New Zealand’s favourite proteins – it’s affordable, super easy to cook and very versatile. New World offers all sorts of cage-free, family-friendly cuts from chicken tenderloins, mince and drumsticks through to whole birds; oven-ready, basted, butterflied or stuffed with delicious new flavours and marinades. It’s easy to enjoy better at New World.”
- In a large non-reactive dish dissolve salt and sugar in 1 cup water. Cut the lemon in to quarters and squeeze in to the mix along with garlic, chilli flakes, bay leaves and a good grind of black pepper. Pour in the Summer Ale.
- Immerse the chicken pieces and leave to brine for at least 4 hours or overnight.
- Remove the chicken from the brine and pat dry with paper towels.
- Drizzle with oil and grill on the barbecue for 10-15 minutes each side until cooked through.
- Cut watermelon in to small triangles and sprinkle with salt, pepper and a drizzle of oil. Grill for 1-2 minutes each side until just starting to soften.
- Serve chicken (saving a few pieces for tomorrow’s salad) and watermelon with coleslaw.