Chef Curtis Stone's BBQ Chicken Recipe with Corn Succotash
Chef Curtis Stone's BBQ Chicken Recipe with Corn Succotash Summary
- Recipe Title: BBQ Chicken with Corn Succotash
- Chef: Curtis Stone
- Category: Chicken
- Level of Cooking Skill: 3 (1= Very Easy, 2= Easy, 3= Moderate, 4= Difficult, 5= Too hard to do)
- Cost of Preparation: 2 (1= Very Cheap and Affordable, 2= Moderate and Inexpensive, 3= Expensive, 4= Luxury, 5= Extravagant and Extremely Expensive)
Tell Us About Chef Curtis Stone's BBQ Chicken with Corn Succotash Recipe: A Culinary Journey in Three Acts
Act 1: The Art of Barbecuing In this culinary adventure with Chef Curtis Stone, he enthusiastically shares his expertise on preparing the perfect barbecue chicken with corn succotash. Chef Curtis Stone begins by emphasizing the joy of being outdoors during the best season of the year, standing next to his barbecue.
He introduces his RSPCA approved chicken and showcases his versatile barbecue tools, including multi-purpose shears, demonstrating their efficiency in cutting through cartilage and bones. Chef Curtis Stone also addresses common barbecue etiquette, encouraging guests to actively participate in the cooking process and contribute to the event’s success.
Chef Curtis Stone's BBQ Chicken with Corn Succotash Act 2: Barbecue Culture and Flavors
Act 2: Barbecue Culture and Flavors The chef dives into the art of grilling, emphasizing the significance of grilling the chicken skin side down to achieve a crispy texture. He introduces a grill basket to prevent vegetables from falling through the grates, showcasing the versatility of barbecuing various ingredients, including beans. Chef Curtis Stone shares insights into the Australian barbecue culture, highlighting the genuine friendships formed through barbecue invitations.
He reminisces about his experiences, including humorous anecdotes about his father’s barbecue adventures, emphasizing that the heart of barbecuing lies in the unique flavors and the whisper of smoke that enhances the taste of the dishes.
Chef Curtis Stone's BBQ Chicken with Corn Succotash Act 3: Crafting the Perfect Barbecue Chicken
Act 3: Crafting the Perfect Barbecue Chicken Chef Curtis Stone guides viewers through the process of creating a tantalizing marinade for the chicken, blending ingredients like butter, cayenne pepper, paprika, garlic powder, and dry thyme. He explains the art of toasting spices and brushes the flavorful mixture over the chicken, enhancing its taste and creating a beautiful, caramelized finish.
The chef incorporates tomatoes, salt, pepper, and spring onions into the succotash, demonstrating how to cut and combine the ingredients to achieve a delightful sweetness. Curtis enthusiastically showcases the finished crispy skin barbecue chicken, highlighting its simplicity and exquisite taste.
In the end, Chef Curtis Stone invites viewers to savor the delicious barbecue chicken with succotash, expressing his satisfaction with the final result. Through his passion and expertise, he empowers the audience with essential tips and culinary tools, enabling them to recreate the perfect barbecue experience at home.
Chef Curtis Stone's BBQ Chicken with Corn Succotash Ingredients
- Preparation: Begin by mixing 3 tsp ground paprika, 3 tsp freshly ground black pepper, 3 tsp sea salt flakes, 1 tsp cayenne pepper (optional), 1 tsp dried thyme, and 1 tsp garlic powder. Blend this spice mix with 60g of softened butter and freshly picked rosemary leaves.
- Chicken Preparation: Take a 1.5kg Coles RSPCA Approved Whole Chicken and generously coat it with the prepared spice-infused butter mixture. Allow the chicken to rest for 15 minutes, enabling the flavors to meld and marinate the meat.
- Succotash Preparation: While the chicken marinates, prepare the succotash. Brush 2 corn cobs, 2 small zucchini (quartered lengthways), 100g trimmed green beans, and 200g halved red Perino tomatoes with 1/4 cup (60ml) of extra virgin olive oil. Grill these vegetables until they develop a delightful char. Slice the grilled vegetables and combine them with thinly sliced spring onions to create the succotash mixture.
- Barbecue: Fire up the barbecue to infuse the chicken with a delectable charcoal flavor. Grill the marinated chicken until it’s perfectly cooked, turning occasionally to achieve an even char. The spices meld with the butter, creating an enticing aroma as the chicken grills.
- Serving: Once the chicken is beautifully charred and cooked through, allow it to rest for a few minutes. Serve the succotash alongside the spiced BBQ chicken, garnished with extra thinly sliced spring onions. This harmonious dish serves 4 and promises a delightful symphony of flavors, combining the smoky essence of the barbecue with the rich spices of the chicken and the sweetness of grilled vegetables. It’s a culinary masterpiece bound to impress your guests and elevate any outdoor dining experience.
Chef Curtis Stone's BBQ Chicken with Corn Succotash Preparations and Instructions
Chef Curtis Stone’s BBQ Chicken with Corn Succotash: Perfecting the BBQ Chicken
- Preparation and Spice Blend: Prepare a covered barbecue for indirect cooking on medium heat. In a small saucepan, combine paprika, black pepper, salt, cayenne pepper (optional), thyme, and garlic powder. Add butter and rosemary, then melt over low heat. This flavorful blend sets the stage for the succulent BBQ chicken.
- Chicken Flattening: Place the chicken breast-side up and flatten it by pressing down on the breastbone after removing the backbone with kitchen scissors. Brush the chicken skin with oil and season generously. Grill skin-side down on the barbecue flatplate until golden, approximately 5 minutes. Turn over and continue cooking, basting with the prepared butter mixture, until the juices run clear when pierced with a skewer.
- Vegetable Char and Succotash Creation: While the chicken rests, coat corn, zucchini, and green beans with oil. Grill these vegetables until lightly charred, ensuring a delightful smokiness. Alternatively, use Curtis Stone’s BBQ Grill Basket for zucchini and beans. Cut corn kernels off the cob and combine with zucchini, green beans, tomatoes, and spring onions. Gently toss, season to taste, and transfer the succotash to a serving bowl.
- Chicken Carving and Final Presentation: Use clean kitchen scissors to cut the grilled chicken into pieces. Sprinkle with extra spring onions and serve alongside the flavorful corn succotash. This visually appealing and delicious dish showcases the mastery of Curtis Stone’s BBQ Chicken with Corn Succotash recipe, perfect for any barbecue gathering.
Articles related to chicken recipes
No, making BBQ chicken is not difficult. Depending on your preferences, prepare the chicken according to the recipe, marinate it in sauce, then cook it in a smoker, oven, or grill.
BBQ chicken is popular because it’s easy to make and can come in many different varieties. It’s also versatile enough that you can add many different flavors, while still keeping it simple enough that anyone can enjoy it. Plus, it’s cooked outside on the BBQ grill, adding a flavorful smoky taste and aroma.
The inventor of BBQ chicken is unknown. It is believed to have originated in the Southern United States in the early 20th century, but its exact origins are unknown.
No, making BBQ chicken is generally not expensive. Depending on the ingredients you use and the quantity of chicken, the cost can vary.
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