Woodfired Buttermilk Chicken with Thai-style Slaw
Woodfired Buttermilk Chicken with Thai-style Slaw – A deliciously succulent dish of buttermilk marinaded chicken cooked in the woodfired oven until crispy and then served with a fresh, Thai-style slaw, perfect when you need to feed a crowd.
This Week’s Woodfired Weekly
Do check out the video – It’s on our youtube channel here
Woodfired Buttermilk Chicken with Thai-style Slaw – Ingredients
12 chicken thighs, skin on and bone in
1 x 300ml tub buttermilk
1tsp ground cumin
1tbsp sriracha (or other chilli) sauce
1/4 small white cabbage
1/4 small red cabbage
3 medium carrots
1 red onion, peeled
1 eating apple
Handful chopped fresh coriander
15g each pumpkin and sunflower seeds
1 heaped tbsp each mayo and Greek yoghurt
1tbsp sriracha sauce (in addition to the one above)
Zest of 1 lime, finely grated
Salt and pepper
Woodfired Buttermilk Chicken with Thai-style Slaw – Oven State etc
Grill to cook the chicken thighs on
4-5 small soaked wood chunks for adding smokey flavour – we used cherry
4 Mississippi coming up to 2 Mississippi to crisp up the skin
Door ajar so the smoke can drift out of the oven
Woodfired Buttermilk Chicken with Thai-style Slaw – Method
- Marinate the chicken thighs in a large bowl in the buttermilk, sriracha and ground cumin. Season well and leave for 3-4 hours in the fridge.
- Heat the grill in the oven, oil it lightly and add the marinated chicken thighs, skin side up.
- Put the grill in the oven. Add the soaked wood chunks to the embers and let them start to create some smoke. Put the door on the oven ajar so the smoke can escape and leave the chicken to cook gently for around 15 minutes, turning the grill tray around for even cooking, half way through.
- Finely shred the 2 cabbage quarters, grate the carrots, very finely slice the red onion and finely chop the apple. Mix all of this together with the yoghurt, mayo, additional sriracha, lime zest, chopped frech coriander and season well.
- After the chicken has cooked for about 15 minutes, add a few small bits of wood to the embers and let them catch fire so the temperature increases. Cook with the door off for about another 5 minutes until the chicken skin is well browned and crispy and the internal chicken temperature has reached 75C.
- Toast the seeds and when they are golden and aromatic, sprinkle them over the Thai slaw.
- Serve while the chicken is still warm witht the crunchy fresh slaw.
Woodfired Buttermilk Chicken with Thai-style Slaw – Method
Add some chopped fresh red chilli to the slaw for a bit more kick.
Change the spices you use in the marinade for the chicken.
We use this recipe for chicken wings too – you’ll need to provide plenty of napkins as you have to eat them with your fingers!