Bbq Drumsticks With Slaw

These deliciously sticky chicken pieces are best eaten with plenty of napkins at the ready

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  515

• Protein

  50g

• Carbs

  22g

• Fat

  26g

• Saturates

  6g

• Fibre

  3g

• Sugar

  21g

• Salt

  1.62g

Ingredients

• 8 chicken drumsticks
• 150ml barbecue sauce
• For the slaw
• 1 large carrot, grated
• ½ white cabbage, shredded
• 1 red onion, thinly sliced
• 6 tbsp salad cream
• crusty bread, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.
2. Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.

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Chicken Masala Skewers

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

• Cooking Time Prep 15 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  227

• Protein

  39g

• Carbs

  8g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  6g

• Salt

  0.77g

Ingredients

• 150ml 0% fat Greek yogurt
• 2 tbsp masala paste
• handful of coriander leaves, chopped, plus extra leaves to serve
• juice 1 lime, pinch of zest, plus wedges to serve
• 4 skinless, boneless chicken breasts, each cut into 6 chunks
• wholemeal chapatis, to serve
• For the salad
• 250g pack cherry tomatoes, hulled or quartered
• 1 red onion, finely chopped
• 1 cucumber, cut into chunks

Directions

1. In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.
2. Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.
3. Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

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Jerk Chicken Kebabs With Mango Salsa

A simple colourful way with chicken that is packed with goodness

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  263

• Protein

  37g

• Carbs

  19g

• Fat

  5g

• Saturates

  1g

• Fibre

  4g

• Sugar

  17g

• Salt

  0.3g

Ingredients

• 2 tsp jerk seasoning (we used Bart)
• 1 tbsp olive oil
• juice 1 lime
• 4 skinless chicken breasts, chopped into chunks
• 1 large yellow pepper, cut into 2cm cubes
• 100g bag rocket leaves, to serve
• For the salsa
• 320g pack mango chunks, diced
• 1 large red pepper, deseeded and diced
• bunch spring onions, finely chopped
• 1 red chilli, chopped (optional)

Directions

1. Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
2. Make the salsa by mixing all the ingredients together with some seasoning-add a chopped red chilli if you like extra heat.
3. Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers-aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

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Herbed Chicken Skewers

A superhealthy chicken dish with a 'no-cook' relish

• Cooking Time Prep 40 mins - 50 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  230

• Protein

  18g

• Carbs

  16g

• Fat

  9g

• Saturates

  2g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.13g

Ingredients

• 500g tiny new potatoes - look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose
• 3 tbsp each of chopped parsley, mint and chives
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 500g skinless chicken breasts, cut into 3cm chunks
• 1 red onion, peeled
• 1 red pepper, seeded and cut into 3cm chunks
• 1 lemon, cut into 8 wedges
• For the relish
• 8 ripe tomatoes - vine grown tomatoes tend to have the best flavour
• 2 green chillies, seeded and finely chopped
• 2 small garlic cloves, finely chopped
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Directions

1. If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.
2. To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.
3. Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.

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Tamborine Chicken

This tangy chicken works well with salad or rice and is delicious both cold and hot

• Cooking Time Prep 15 mins
  Cook 12 mins - 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  225

• Protein

  37g

• Carbs

  2g

• Fat

  8g

• Saturates

  2g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.87g

Ingredients

• 4 boneless chicken breasts, skin on
• 1 tsp black peppercorn
• 3 cm chunk root ginger
• 1 tbsp soy sauce
• zest 1 and juice 2 lime, plus lime wedges to serve

Directions

1. Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice. Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hrs.
2. Line a grill rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices. Grill under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. If you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce. Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.

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Spatchcock Barbecue Chicken

An ultra-tasty addition to your barbecue meal

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level For the keen cook
• Servings Serves 2 - 4

Nutrition per serving

• Kcalories

  650

• Protein

  59g

• Carbs

  1g

• Fat

  45g

• Saturates

  14g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.91g

Ingredients

• 1.3kg chicken, spatchcocked
• little beer or water, to taste
• 2 lemons, quartered, to serve
• For the marinade
• 3 tbsp olive oil, plus extra to serve
• 1 tsp paprika, plus extra to serve
• 1 garlic clove, crushed zest and juice 1 lemon
• the zest and juice of 1 lemon

Directions

1. Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
2. To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
3. Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.

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Spatchcocked Chicken With Soft Cheese & Basil

Small chickens work brilliantly on the barbecue as they are much quicker and easier to cook

• Cooking Time Prep 30 mins
  Cook 40 mins - 50 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  442

• Protein

  46g

• Carbs

  1g

• Fat

  28g

• Saturates

  11g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.59g

Ingredients

• 2 small chicken, about 1¼kg/2lb 12oz each
• 250g tub ricotta
• 85g parmesan, grated
• good handful basil leaves, torn
• grated zest and juice 1 lemon
• 2 tbsp olive oil

Directions

1. With a large, heavy knife or sturdy kitchen scissors cut down either side of the backbone of 1 chicken. Open out the chicken and press to flatten with your hands. Loosen the skin over the breast and legs. Repeat with the other chicken.
2. Mix the ricotta, Parmesan, basil, lemon zest and some seasoning. Spoon the stuffing between the skin and flesh of the chickens, spreading it as evenly as possible over the breast and the tops of the legs. Fold the skin back over the stuffing and use your hands to continue to smooth the stuffing over the breast and onto the tops of the legs.
3. Season the chickens all over, then sprinkle with lemon juice and olive oil and rub over the skin. Push two large metal skewers into each chicken in a cross shape through the legs to keep them flat and make them easier to turn.
4. Cook, skin-side down, for 20-25 mins over a moderate heat, then turn over and cook for a further 20-25 mins. Check they are cooked by piercing the thickest part of the leg. If the juices run clear the chicken is cooked. If not, continue to cook for a further 10 mins and test again. Transfer chickens to a large board and cut into portions to serve.

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Sweet & Spicy Wings With Summer Slaw

Nothing less than BBQ bliss with these spicy wings and summer side - or bring them in for a satisfying midweek meal kids will love

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  591

• Protein

  48g

• Carbs

  11g

• Fat

  39g

• Saturates

  12g

• Fibre

  2g

• Sugar

  8g

• Salt

  1.67g

Ingredients

• 4 tbsp curry paste (we used tikka)
• 3 tbsp mango chutney
• 1kg chicken wings
• 200g bag radishes, sliced
• 1 cucumber, halved lengthways and sliced
• small bunch mint, roughly chopped
• juice 1 lemon
• cooked rice, to serve (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the curry paste with 2 tbsp mango chutney and some seasoning. Tip in the wings, toss to combine so they are well coated. Lay the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or barbecue, turning, until cooked through).
2. Meanwhile, mix the radish and cucumber with the mint, remaining mango chutney and lemon juice. Transfer to a serving bowl. Pile the wings on a big plate and serve with summer slaw and rice, if you like.

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Spicy Yogurt Chicken

Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron

• Cooking Time Prep 5 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  229

• Protein

  37g

• Carbs

  6g

• Fat

  7g

• Saturates

  2g

• Fibre

  0g

• Sugar

  2g

• Salt

  0.49g

Ingredients

• 8 skinless chicken drumsticks
• 142ml pot natural yogurt
• 1 tsp chilli powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground turmeric

Directions

1. With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
2. Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

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Fragrant Thai Drumsticks

Marinate chicken drummers in aromatic Thai red curry paste and sweet chilli for super tasty fingerfood

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  246

• Protein

  31g

• Carbs

  5g

• Fat

  11g

• Saturates

  3g

• Fibre

  0g

• Sugar

  4g

• Salt

  1.1g

Ingredients

• 2 tbsp sweet chilli sauce
• grated zest 1 orange, plus 2 tbsp juice
• 1 garlic clove, crushed
• 1 tbsp good-quality Thai red curry paste
• 8 chicken drumsticks, skin removed, the flesh slashed

Directions

1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix the chilli sauce with the orange zest and juice, garlic, curry paste and ¼ tsp salt. Add the chicken and coat really well.
2. Arrange the drumsticks on the foil, spaced apart. Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender. Wrap in foil or pack into a food container.

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