BBQ buffalo chicken thighs with wedged ranch salad

50 MINUTES + MARINATING | SERVES 6 EASY

sea salt flakes 1 tbsp

soft light brown sugar 1 tbsp smoked paprika 1 tsp

garlic granules 1 tsp

dried oregano 1 tsp

whole chicken thighs 12 unsalted butter 150g

garlic 4 cloves, finely chopped

Tabasco sauce 125ml gherkins or pickles to serve WEDGED RANCH SALAD

mayonnaise 100g

soured cream 100g

white wine vinegar 3 tbsp

garlic granules 1 tsp

worcestershire sauce 1 tbsp

dill a handful, finely chopped

flat-leaf parsley a handful, chopped

Iceberg lettuce 1

hazelnuts a handful, toasted and roughly chopped

1 Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-andspice mixture and rub into the chicken really well. Leave to marinate for 1-4 hours.

2 Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off. Put the chicken thighs, skin-side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through.

3 Meanwhile, whisk the mayo, soured cream, vinegar, garlic granules, worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill.

4 Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.

PER SERVING 598 kcals | fat 52.7g saturates 20g | carbs 7.1g | sugars 6.3g fibre 1.6g | protein 23.2g | salt 3.2g