Meatopia At Home recipes

Anna Haugh’s super-juicy spatchcock’d chicken

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Dublin chef Anna Haugh, head chef and owner of London’s Myrtle made her Meatopia debut at Guinness X Meatopia in Dublin in 2019. Along with Big Has, whose pork chop recipe kicked off the #MeatopiaAtHome series, she made our early May bank holiday weekend a double-decker of Meatopia goodness. Her dish is “super-juicy” barbecue chicken (promises, promises) and involves grilling a bird whole, which always goes down well in the Meatopia camp. If you’ve got fewer mouths to feed, you can get a single chicken breast and use a quarter of the quantities below per portion.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

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Well… safe to say @haughser’s #MeatopiaAtHome recipe for "super-juicy" chicken, spatchcock'd and grilled whole over the barbecue did not disappoint. She even threw in some cheeky chicken heart skewers and wings just for good measure… take a look at our Story Highlight to see how it's done. Big thanks to Anna for spending the afternoon cooking for us all, especially after a busy morning on @Saturday.Kitchen. This recipe feeds at least 4 mouths, so if you're feeding fewer use the equivalent of 1 chicken breast and one quarter of the below quantities per person. *For the chicken and rub*: 1 whole chicken and 10 chicken wings (Anna's is from @turnerandgeorge, and you can get a cheeky 10% discount off there using the code M20), rubbed with 50g garlic powder, 50g ginger, 5g dried oregano, zest of 2 lemons, 25g cracked black pepper and 20g salt. Rub and leave the whole chicken overnight in the fridge, and do the wings an hour before cooking. *For the barbecue glaze*: Slowly simmer 1 tin of tomatoes, 1 grated carrot (optional), 1tsp garlic powder, pinch of chilli powder, 60g brown sugar, 30ml Worcestershire sauce, 100ml balsamic vinegar (or another kind) and 30ml soy sauce until you get a sauce slightly runnier than ketchup. *Method*: Anna has spatchcock'd her chicken to reduce the cooking time and make the bird easier to handle. To do the same, ask your butcher or follow the method in our Story highlighter for Anna Haugh @ Home. Depending on the size of your bird and heat of the grill, it will need about 45—65 minutes to cook, laid across a moderate heat and turning/moving regularly. After about 40 minutes, brush the whole bird with glaze and close the lid of the barbecue (or cover with a large pot). Repeat this ever 4—5 minutes until the whole bird is coated in glazed and cooked through, then rest for 15 minutes before eating. For the wings, place over a moderate heat and turn regularly, brushing with glaze every 4—5 minutes. Leave to rest for 5 minutes before devouring. They could take somewhere between 5—15 minutes to cook depending on how big they are — check the juices are running clear before tucking in.

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Anna Haugh’s super-juicy spatchcock’d chicken
Ingredients

1 whole chicken and 10 chicken wings (Anna’s was gifted to her by Turner & George for the cookalong)

For the dry rub:
50g garlic powder
50g ginger
5g dried oregano.
25g cracked black pepper
20g salt
Zest of 2 lemons

For the barbecue glaze:
1 tin of tomatoes
1 grated carrot (optional)
1tsp garlic powder
Pinch of chilli powder
60g brown sugar
30ml Worcestershire sauce
100ml balsamic vinegar (you can use other vinegars, but check the sweet and sour balance at the end)
30ml soy sauce

Method

You will need your chicken to be spatchcock’d. You can either ask your butcher to do this for you, or head to our Instagram page and watch Anna do it in our Story Highlights.
Once your meat is ready, get all the ingredients for the dry rub together and mix well before sprinkling on top of your meat. Rub the spice mix all over your chicken and pop in the fridge. take out an hour before you are ready to put on the bbq.
To make the barbecue glaze, slowly simmer all the ingredients together until you get a sauce that is slightly runnier than ketchup when it is cold. This glaze is great as a dip but it really comes to light when you brush it on the meat just at the end of the cooking.
Depending on the size of your bird and heat of the grill, it will need about 45—65 minutes to cook, laid across a moderate heat and turning/moving regularly. After about 40 minutes, brush the whole bird with glaze and close the lid of the barbecue (or cover with a large pot). Repeat this every 4—5 minutes until the whole bird is coated in glazed and cooked through, then rest for 15 minutes before eating. For the wings, place over a moderate heat and turn regularly, brushing with glaze every 4—5 minutes. Leave to rest for 5 minutes before devouring. They could take somewhere between 5—15 minutes to cook depending on how big they are — check the juices are running clear before tucking in.
Serve together and enjoy.

Serve together and enjoy.