Grilling doesn’t have to be complicated, it can be tremendous when it’s kept simple, as this piri-piri chicken recipe shows
Conor WilsonThere has always been a great rush to the Irish summer. We have to do things quickly, whether it’s trips to the beach, swimming or picnics. Often, it’s as many of these things as possible in a single day. The summer doesn’t last long and the weather betrays us frequently. We have to pack it all into a short space of time.
I’m not a recent convert to barbecuing; it’s always been something I’ve enjoyed doing and for which I could claim a respectable enough proficiency. The first lockdown gave me an opportunity to push beyond that. Many hours and days were given over to smoking large cuts of meat, fiddling with vents, temperature probes and worrying about the dreaded “stall”. It became a highlight of the week when so many of the things I enjoy were off limits.
I’m aware of the risk of sounding like a snob when I talk about barbecuing. Firstly, I’ve nothing but encouragement for anyone who wants to cook outdoors, however they do it. Grilling doesn’t have to be complicated, it can be tremendous when it’s kept simple. I’m cooking on a very basic kettle-style barbecue. It didn’t cost the earth and is incredibly versatile. I’ve already had more than my money’s worth out of it but I suspect that our journey together will be a long one – and we’re only just getting started.Delicious: barbecued piri-piri chicken with chips and chargrilled corn. Photograph: Dara Mac DonaillThis is something I’m asked to make at home a lot, particularly by my teenage daughter.
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