BBQ buffalo chicken thighs with wedged ranch salad
- Preparation and cooking time
- Prep:
- Cook:
- + 1 hour's marinating
- Easy
- Serves 6
Ingredients
- 1 tbsp sea salt flakes
- 1 tbsp soft light brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp dried oregano
- 12 whole chicken thighs
- 150g unsalted butter
- 4 cloves garlic, finely chopped
- 125ml Tabasco sauce
- to serve gherkins/pickles
WEDGED RANCH SALAD
- 100g mayonnaise
- 100g soured cream
- 3 tbsp white wine vinegar
- 1 tsp garlic granules
- 1 tbsp Worcestershire sauce
- a handful dill, finely chopped
- a handful flat-leaf parsley, chopped
- 1 iceberg lettuce
- a handful hazelnuts, toasted and roughly chopped
Method
- STEP 1
Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-and-spice mix and rub into the chicken really well. Leave to marinate for 1-4 hours.
- STEP 2
Heat the Ninja Woodfire on the grill setting for 30 mins. Once the grill is heated, lay the chicken on the grill skin side down and cook for 5 mins, keeping the lid open, until the skin is charred and crisp. Turn chicken over and the heat setting down to medium and close the lid. Cook for the rest of the time until the chicken is cooked through.
- STEP 3
Meanwhile, whisk the mayo, soured cream, white wine vinegar, garlic granules, Worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce into 6 chunks and chill.
- STEP 4
Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.
