Grillo Recipes by Tom Kerridge

Red Miso BBQ Spatchcock Chicken

by Tom Kerridge

“CHICKENS COOKED ON A BARBECUE, FOR ME, ARE ONE OF THE MOST AMAZING THINGS TO DO BECAUSE THEY TAKE ON SO MUCH FLAVOUR”

Tom Kerridge

Red Miso BBQ Spatchcock Chicken

BBQ: Charcoal or gas grill
Cooking method: Indirect high heat

Chickens cooked on a barbecue, for me, are one of the most amazing things to do because they take on so much flavour. There’s the flavour of the smoke, the flavour of the coals… the flavour profiles you can get from it are amazing. There’s a couple of dishes that have kind of combined into one for me that make this dish super special: We’ve all heard of, or maybe had a go at doing, beer can chicken – the one where you put the chicken on top of an open can of beer and it kind of cooks it and steams it, which I love. But also, there’s a dish that we have at The Hand & Flowers that’s been on for ages – which is our two-Michelin-star pub just around the corner from here – where we do a beer-brined and marinated chicken. So it’s got the flavour of a light, hoppy beer that works really nicely and permeates in that brining process into the chicken. So it’s a mixture of the two things, and then obviously some miso paste – a very kind of on-trend and super flavoursome ingredient that works so well with the coals. —Tom Kerridge

INGREDIENTS

For the brine
- 3000ml water
- 1000ml Citra IPA
- 300g salt
- 1g bay leaves
- 40g garlic cloves – crushed
- 5g black peppercorns
- 8g fresh thyme
- 125g light muscovado sugar
- 75g sliced lemon
- 1.8–2kg whole deboned chicken (spatchcock)
For the marinade
- 200g red miso paste
- 125ml Citra IPA
- 95g soft dark brown sugar / muscovado
- 30ml sesame oil
- 30g garlic purée
- 15g ginger paste
- 30g dulse seaweed flakes
- 15g black chilli and garlic sriracha
- Salt
- Cornish black pepper

Tom Kerridge's Grillo Kitchen

A development kitchen is a hard-working space, being used and abused, day in, day out. For Tom Kerridge, the world-renowned Michelin-starred chef, Grillo is the outdoor kitchen of choice. Let Tom explain what he was looking for in an outdoor development kitchen, and how Tom Kerridge Group uses it in crafting recipes for M&S, his restaurants, and BBQ books.

Tom Kerridge's Grillo Kitchen

Watch the recipe

Method

BRINE THE CHICKEN (OPTIONAL)

Whisk all brine ingredients together until the sugar and miso paste have completely mixed in and no lumps are visible. Brine the chicken overnight in the fridge.

MARINATE THE CHICKEN

Whisk the marinade ingredients together. Reserve a quarter of the marinade for glazing the chicken while cooking.

Open the chicken out and spread it flat. Massage the marinade all over and into the skin. Turn the chicken over and repeat the process on the underside, massaging the marinade into the meat. Reserve in the fridge until needed.

BARBEQUE THE CHICKEN

Remove the chicken from the fridge 30 minutes before cooking to ensure it is at room temperature. Pre-heat the barbeque to 200°C for indirect cooking.

Open the chicken out and place it onto a lightly oiled tray. Place on the barbeque and close the lid. Brush with the reserved marinade every 10 minutes or so during cooking.

Cook until a temperature probe inserted into the thickest part of the breast reaches 75°C. Remove from the BBQ and leave to rest for 20 minutes before carving.

Joint the chicken by separating the wings, legs and thighs, and halving the breast portions. Arrange the pieces on a large platter, then sprinkle over finely sliced spring onions and red chillies, toasted sesame seeds, and a drizzle of sesame oil.

Serve with ice-cold Citra IPA.

Recipe Details

BBQ: Charcoal or gas grill
Cooking method: Direct high heat

Charred hispi cabbage is something that sits in our restaurants and has done for a long, long time. Whether we cook them on the rotisserie, whether we cook them in a pan, or whether we cook them on a chargrill… they’re amazing in the restaurants – but there’s something a bit more special about doing them outdoors, where you can get the smoky flavour as well. The richness of the butters that come with it is beautiful, and for me, it’s a proper celebration of cooking vegetables on a barbeque. Quite often, barbeques are seen as very meat-heavy, but actually, barbequed vegetables work so well. Vegetables really can be the star if you cook them in this way. —Tom Kerridge

Ingredients

For the brine
- 3000ml water
- 1000ml Citra IPA
- 300g salt
- 1g bay leaves
- 40g garlic cloves – crushed
- 5g black peppercorns
- 8g fresh thyme
- 125g light muscovado sugar
- 75g sliced lemon
- 1.8–2kg whole deboned chicken (spatchcock)
For the marinade
- 200g red miso paste
- 125ml Citra IPA
- 95g soft dark brown sugar / muscovado
- 30ml sesame oil
- 30g garlic purée
- 15g ginger paste
- 30g dulse seaweed flakes
- 15g black chilli and garlic sriracha
- Salt
- Cornish black pepper