Brine the Chicken Combine all brine ingredients and stir until dissolved. Submerge the deboned baby chickens in the brine and refrigerate for at least 2 hours. Remove from the brine and pat dry before cooking.
Prepare the Chicken Lightly coat the chicken with neutral oil and grill over hot coals until cooked through and lightly charred. Once cooked, baste the chicken with chipotle paste and return to the grill briefly to caramelise and develop colour.
Rest before serving.
Corn Custard Place the corn kernels and butter into a saucepan and bring to a gentle boil until the corn is tender. Blend until smooth and season with salt. Add a touch of sugar if the corn is not naturally sweet enough.
Charred Corn Salad Char the corn cobs over open coals until lightly blackened. Slice off the kernels and combine with steamed corn kernels, vinegar, and a pinch of salt.
Jacket Potato Mash Bake the potatoes in their skins until soft. Scoop out the flesh and mash with butter and cream until smooth and silky. Season generously.
Cherry Tomatoes Pan-fry the cherry tomatoes in a little neutral oil until lightly blistered. Finish with salt.
To Plate Spoon the corn custard onto the plate followed by the jacket potato mash. Arrange the coal-grilled baby chicken on top and finish with the charred corn salad. Garnish with sliced spring onion and blistered cherry tomatoes.
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