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Barbecue chicken

Try this barbecue chicken from Wholesome author and blogger Caitriona Redmond, who runs the Flogastronomy.com blog

4 large pieces of chicken with the skin on (chicken and thigh combination works best)

500ml fresh buttermilk

1 tsp paprika

1 clove minced garlic

1 tsp ground cumin

1 pinch freshly ground black pepper

1 pinch salt

  • About three hours before you want to eat, take a large bowl and combine all the ingredients. Make sure you totally immerse the chicken pieces in the buttermilk. Cover the bowl with cling film and refrigerate for two hours.

  • An hour before you want to eat, heat your gas barbecue to low and remove the chicken from the fridge. It’s really important not to cook this chicken at a high heat. This will keep the chicken moist and prevent excessive charring.

  • Place the chicken on the preheated grill and close the lid. Turn the chicken after 10 minutes, and repeat this step three more times. Before serving, slice the chicken near the bone at the thickest part. If you feel it’s undercooked, return to the grill for a further 10 minutes. Do bear in mind that the paprika and buttermilk will stain the flesh a little pink near the skin.

  • Serve with a fresh summer salad.