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Brined and Barbecued Chicken with Green Beans, Lemony Yogurt and Radish
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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.
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.
Typical values per serving:
This recipe was first published in August 2008.