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    Brined and Barbecued Chicken with Green Beans, Lemony Yogurt and Radish

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    • Brined and Barbecued Chicken with Green Beans, Lemony Yogurt and Radish

    Brined and Barbecued Chicken with Green Beans, Lemony Yogurt and Radish

    Brining in a salt and sugar solution pushes extra moisture and flavour into the chicken, making it really tender. Painting it with a kick-ass barbecue sauce halfway through the cooking gives it a beautiful bronze sheen and even more flavour.

    • Preparation time: 15 minutes, plus 2 hours brining
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 to 45 minutes, plus 2 hours brining 45 minutes

    Serves: 4

    Ingredients

    • Basting sauce
    • 2 tbsp tomato ketchup
    • 2 tbsp soy sauce
    • 1 tbsp Dijon mustard
    • 1 tsp tabasco sauce
    • 2 tbsp honey or soft dark brown sugar
    • 2 tbsp sea salt or kosher salt
    • 2 tbsp soft brown sugar
    • 1 tsp black peppercorns
    • 4 garlic cloves, 2 crushed and 2 finely grated
    • 4 chicken legs, skin on
    • 400g fine green beans
    • 1 tbsp extra virgin olive oil
    • 1 tbsp lemon juice
    • 3 tbsp plain yogurt
    • 6 small radishes, finely sliced

    Method

    1. Pour 1 litre cold water into a large bowl and whisk in the salt, sugar, peppercorns and crushed garlic. Add the chicken, cover and chill for 2 hours. Drain, rinse the chicken, and pat dry.
    2. Top but don’t tail the green beans and cook in simmering salted water for 3–4 minutes until almost tender. Drain and rinse under cold running water to stop the cooking. Shake dry.
    3. Beat the grated garlic, olive oil and lemon juice into the yogurt with some sea salt and pepper. Add the beans and radishes and toss.
    4. Heat the barbecue or a cast-iron griddle pan to medium heat. Brush the chicken with olive oil and grill for 10 minutes, turning once.
    5. For the basting sauce, whisk all the ingredients together with some seasoning. Brush the chicken generously with the sauce and grill for another 15–20 minutes, turning once, until fully cooked. Serve with the green beans.

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    Drinks recommendation

    The lively flavours here need a soft, affable red to soak up some of the excitement without actually clashing with anything. At times like this, Chile is the first stop.

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