Chargrilled buffalo chicken with grilled cabbage and ranch dressing
The American bar food classic gets a midweek meal makeover using just a handful of simple ingredients.
Ingredients
4 chicken marylands, skin on
2 tbsp brown sugar
1 tbsp smoked paprika
zest and juice of 1 lemon
1 tbsp hot sauce
2 baby sugarloaf cabbages, halved (or 1 small cabbage cut into wedges)
2 tbsp extra virgin olive oil, plus extra to brush
⅓ cup sour cream
dill pickles, to serve
Method
Step 1
Using a small sharp knife, cut three slashes into the chicken skin. Combine the brown sugar, paprika, half of the lemon zest and juice and 1 teaspoon hot sauce in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Set aside at room temperature to marinate.
Step 2
Preheat the charcoal grill or barbecue over high heat. Brush the cabbage with oil and grill for 2-3 minutes on each side, or until charred. Remove and set aside.
Step 3
Remove the chicken from the marinade and drizzle with oil. Place on the grill, skin side down, and reduce heat to medium-low, cover with a lid (or metal bowl), and cook for 8 minutes. Turn and cook for a further 6-8 minutes, or until cooked through.
Step 4
To make the dressing, combine the sour cream, remaining lemon zest and juice, and olive oil in a small bowl, and season with salt and pepper.
Step 5
Serve the chicken with grilled cabbage, pickles, sour cream dressing and hot sauce.
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Jessica Brook is a recipe writer.
