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A Magazine for Sheffield


Recipe by Smoke BBQ

Barbecued chicken is about as classic as it gets when it comes to grilling. This recipe assumes fairly large chicken pieces, like the main pieces from a 4-5lb whole chicken. Chicken thighs, legs or wings are far better barbecued. It's best to barbecue the chicken with the skin as it will prevent the meat from drying out.

2 tbsp paprika
2 tsp ground coriander
1 tsp ground ginger
½ tsp cayenne pepper
1 tsp ground cumin
½ tsp salt
2 tbsp fresh lemon juice
1 tbsp olive oil

In a small bowl, combine the paprika, coriander, ginger, cayenne, cumin, salt and a sprinkle of pepper. Stir in the lemon juice and olive oil.

Coat the chicken pieces with the rub mixture. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

Lay the chicken pieces skin side down on the hottest side of the grill in order to sear well. Grill for 5-10 minutes, as you do not want the chicken to burn. Once you have a good sear, move the chicken to the cooler side of the grill. Cover the grill and cook undisturbed for 20-30 minutes.

Turn the chicken pieces over. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over for another 10-30 minutes. Timing will depend on your grill set up and the size of your chicken pieces.

The chicken is done when the internal temperature of the meat is 74°C for breasts and 77°C for thighs, which you can test by using a meat thermometer. If you insert the tip of a knife into the middle of the thickest piece, the juices should run clear if the chicken is done.

You can sear the meat to finish on the hot side of the grill by putting the pieces, skin side down, on the hot side of the grill. Allow them to blacken slightly for a minute or two. Serve with your choice of accompaniments.


Recipe by Ros Arksey

1 cauliflower

1 tbsp rapeseed oil
1 tsp paprika
Juice of ½ a lime
A pinch of salt

2 tbsp tahini
2 tbsp water
Juice of ½ a lemon
Small handful of coriander, roughly chopped

Cut two 1cm thick cauliflower steaks from the centre of a cauliflower. Make up the marinade by combining the ingredients and coating the steaks well. Place the cauliflower on a hot BBQ grill and cook for ten minutes either side until softened and slightly charred.

Make the dressing by whisking the tahini, water and lemon juice together. Add a little more water if you prefer a runnier texture. Add the coriander and stir through.

Serve the cauliflower warm with the tahini dressing. You can also break up the remaining cauliflower florets and cook on the BBQ until chargrilled.

Photo by Ros Arksey


Next article in issue 87

Hollie McNish / Claire Basarich / Tom Chivers / James Lock

I’ve never liked abstract art. With Turner and the moody Dutch, you always knew what you were getting. A ship was a ship was a ship.…

I’ve never liked abstract art. 

With Turner and the moody Dutch, 
you always knew what you were getting. 
A ship was a ship was a ship. 

More Food

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