Happy Friday folks!
This week Gareth, aka the chef half of Cook Outdoor, has come up with this great alternative to a traditional Sunday roast. Obviously making use of the versatility of the plancha grill.
This Mexican chicken recipe (see below) combines the great flavours of Mexico using achiote paste and other spices to create this delicious chicken dish. We served it with tacos, salsa and a mix of plancha roasted vegetables. As this was a particularly large or family sized chicken we roasted it in the oven prior to moving it over to the plancha, purely to ensure that it was cooked through. Made great use of our new Thermapen Professional Thermometer to make sure that the chicken was cooked thoroughly on the inside. When the chicken is transferred to the plancha grill the marinade will become beautifully caramelised which adds even more flavour to the already tasty mix of spices.
This is the perfect recipe to warm you up in these colder seasons but also great to carry forward into Spring Summer with these fresh flavours and ingredients. It's a prime example of how you can use your plancha alongside more traditional cooking methods to enhance flavour and create new dishes.
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