Summer Ale chicken

Brined chicken is tender and juicy — and a lot less trouble than you might think. Have a play, adding different flavours to the salt/sugar/water solution. Or use a soft drink or cider instead of beer.

Serves 2 —with chicken leftover for pasta salad

BRINE:

¼ cup salt ¼ cup sugar 1 lemon 3 cloves garlic,

sliced ½ tsp chilli flakes 2 bay leaves 2 bottles Summer

Ale (660ml)

6-8 bone-in chicken

thighs and legs Oil, for cooking Watermelon, to

serve

Pams Fresh Express

coleslaw, to serve

1 In a large non-reactive dish dissolve salt and sugar in 1 cup water. Cut the lemon in to quarters and squeeze into the mix along with garlic, chilli flakes, bay leaves and a good grind of black pepper. Pour in the Summer Ale.

2 Immerse the chicken pieces and leave to brine for at least 4 hours or overnight.

3 Remove the chicken from the brine and pat dry with paper towels. 4 Drizzle with oil and grill on the barbecue for 10-15 minutes each side until cooked through.

5 Cut watermelon in to small triangles and sprinkle with salt, pepper and a drizzle of oil. Grill for 1-2 minutes each side until just starting to soften.

6 Serve chicken (saving a few pieces for tomorrow’s salad) and watermelon with coleslaw.