The penultimate in our recipe series with Big Green Egg, we show you how to cook a whole rotisserie chicken on the barbecue and treat you to a showstopping wine pairing: Chapel Down Kit’s Coty Chardonnay 2022.
Head Winemaker Josh Donaghay-Spire on the pairing:
“I’m pairing this [chicken] with Chapel Down Kit’s Coty Chardonnay. The umami character of the soy and the peanuts really picks up the chardonnay with its delicate French oak toast.”
Here's how you can make it for yourself.
Ingredients
-
FOR THE CHICKEN
- 1 whole free range chicken
- 250g brown sugar
- 150g salt
- 1 tblsp cold pressed rapeseed oil
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FOR THE SATAY SAUCE
- 250g peanut butter
- 1 tin of coconut milk
- 1 red chilli
- 75ml light soy sauce
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FOR THE PICKLED CUCUMBER
- ½ cucumber
- 3 tbsp rice wine vinegar
- 1 tsp salt
- 1 tsp sugar
-
TO GARNISH
- 2 spring onions, chopped
- 1 red chilli, finely chopped
- 20g sesame seeds
Method:
FOR THE CHICKEN:
Brine the chicken in the sugar, salt and water for 30 mins. Pat dry ready for cooking on the Big Green Egg.
FOR THE SATAY:
Combine the peanut butter, chilli, soy sauce in a blender, blend until smooth.
Cook on the rotisserie until in internal temperature of 75c.
Glaze the chicken with the satay sauce
Finish with sesame seeds.
Allow to rest.
FOR THE PICKLED CUCUMBER:
Halve the cucumber lengthways, deseed it, then cut into fine slices. Place in a bowl with the vinegar, salt and sugar.
Click the image below to watch our recipe video in partnership with Big Green Egg.
