Stick a little chook on the barbie

(or, how to not suck at barbecuing chicken)

Hello hello

There’ll be two (2) Rocket & Squash emails in your inbox this weekend. Both barbecue themed. This first one is a prompt: to barbecue some chicken over the next few (boiling hot) days. The second will be sent tomorrow (providing there’s a fair wind and not too much rosé) , and will include a load of side dish ideas – also suited to barbecues and al fresco eating.

How to not suck at cooking chicken on the barbecue

Badly cooked chicken is always in the line of fire when Brits start recommissioning their Webers for summer season. So let’s talk about barbecuing. Or, more specifically, let’s talk how to barbecue chicken well.

Because if those drumsticks and thighs and spatchcocked birds aren’t burnt on the outside and raw within, then they really are an excellent focus for a bit of ‘live fire’ (or hot gas grill) cooking.

The high level advice is the same as can be applied to many a life skill: prepare well; start and continue slowly and gently; and only apply high heat when everythi…