Grilled baby chicken is Head Chef Benn Hodges signature dish and is inspired by Japanese fusion barbeque techniques.
The recipe has been adapted from the kitchens of EatFirst to be easy to make at home.
Time - Marinade chicken 24 hours before
On the day 45 minutes
1 x medium organic chicken spatchcocked and scored across the meat
4 x whole aubergines
Fresh Coriander, Spring Onion and Peppery Watercress to garnish.
Optional Bonito Flakes, Japanese Pepper (Shichimi Pepper) or chilli flakes.
5 Garlic cloves peeled
Peeled and sliced across the grain ginger 30g
Soy Sauce 75ml
Miso Paste 4 tablespoons
Runny Honey 2 tablespoons
Vegetable Oil 200g
1 large Fresh Red Chilli
½ bunch Spring Onion - (add this last, and pulse through to leave some green color in the sauce)
To make the marinade - Set the oil to one side, place everything else in food processor and blitz until smooth. Then slowly add the oil until emulsified and then add spring onions at give one short blitz so you have some flecks of green colour in the sauce. Any extra sauce you make you can keep it in an airtight container in the fridge for up to one month.
Spatchcock the baby chicken and remove the spine
Apply approximately half of marinade to the chicken and leave covered in the fridge overnight, or at least 4 hours.
Using a hot griddle pan flash fry the chicken for up to five minutes, on each side, making sure there are deep char marks on the skin
Cut aubergine lengthways into thirds and cut into 3cm cubes. Toss with olive oil, salt, pepper and set aside to add to the oven halfway through the oven process for the chicken.
Place chicken on oven tray and roast in pre-heated oven, 190C, (for 35 minutes in total).
After 10 minutes, place aubergine (in a separate small tray) in the oven
After another 15 minutes remove both the aubergine and the chicken.
Put an extra four tablespoons of sauce on the chicken and return to oven for 10 minutes, this will will put a sticky glaze on the chicken.
Remove from oven and allow to cool.
Put chicken on a large wooden board and cut into segments, garnish with lemons, coriander, spring onions and chili and Bonito flakes.
Split aubergine and salad garnish into two separate serving dishes.
Put extra marinade into a small bowl so guests can enjoy the delicious sauce.