OVERVIEW
For this recipe, we brine the chicken to help keep it really moist, then roast it in the EGG while regularly basting with a simple satay sauce.
Wine pairing by Josh Donaghay-Spire, head winemaker at Chapel Down: “I’m pairing this with Chapel Down Kit’s Coty Chardonnay. The umami character of the soy and the peanuts really picks up the chardonnay with its delicate French oak toast.”
BRINE THE CHICKEN
In a pot or plastic container large enough to comfortably contain the chicken, mix the sugar and salt with 5 litres of water. Submerge the chicken and leave it to brine for 30 minutes. Pat it dry before cooking.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. Target temperature is 180°C.
MAKE THE SATAY SAUCE
While the EGG is coming up to temperature, make the satay sauce. Combine the peanut butter, coconut milk, chilli and soy sauce in a blender, and blend until smooth.
Oil and salt the bird, then place it in the centre of the grid. Roast for around 1 hour 10 minutes, until it reaches an internal temperature of 72°C for the legs and 63°C for the breasts, regularly basting with the satay sauce while it cooks.
MAKE THE QUICK PICKLE
As soon as the chicken is in the EGG, make the quick-pickled cucumber. Halve the cucumber lengthways, deseed it, then cut into fine slices. Place in a bowl with the vinegar, salt and sugar.
Once the chicken is cooked, leave it to rest for 15 minutes.
Before serving, garnish the chicken with the sesame seeds, pickled cucumber, spring onion and chilli.
