Polly Tyrer - Food Development
Devilled BBQ Chicken with New Potato Salad

4 - 6 pieces of chicken on the bone
 
For the marinade:
a walnut sized piece of fresh ginger, peeled and grated
1 clove garlic, crushed
2 tablespoons sunflower oil
2 teaspoons tomato ketchup
1 teaspoon Worcester sauce
1 heaped teaspoon French Mustard
1 teaspoon brown sugar or honey
½ teaspoon sea salt
juice of ½ orange

for the New Potato Salad
350g/12ozs cooked new potatoes
2 teaspoons sunflower oil
1 teaspoon white wine vinegar
2 tablespoons mayonnaise
French Mustard
2 spring onions
Salt & ground black pepper 
 
To decorate: Cucumber, strips of pepper, lettuce leaves or cherry tomatoes
 
  1. Wash the chicken pieces, trim away any excess fat and remove the skin.  Pat dry with paper towel.
  2. Mix all the marinade ingredients together.  Add the chicken and stir to coat it with marinade.  Cover and chill for a few hours or overnight.
  3. Set the oven to 200C/400F/Gas Mark 6.  Put th
  4. e chicken pieces into a baking tray and cook for 30 minutes.  Turn the chicken pieces occasionally and spoon over extra marinade.  Test to see if the chicken is cooked by piercing with a sharp knife to see if the juices are clear.  If the juices are pink cook for another 10 minutes
  5. Meanwhile make the potato salad: cut the potatoes into even sized pieces, leave the skins on and boil gently in salted water until just tender.  Mix the oil and vinegar together in a bowl.  Drain the cooked potatoes and toss in the oil mixture and leave to cool
  6. Trim and chop the spring onions and add to the potatoes. Stir in the mayonnaise and season with mustard, salt and ground black pepper.
  7. Serve the chicken with the potato salad and a little salad decoration on the side.