Recipe: Fino Vino's BBQ Chicken

Recipe: Fino Vino’s BBQ CHICKEN, SWEETCORN, BLACK BARLEY, MISO BUTTER

Fino Vino, originally of Willunga, and then Seppeltsfield fame, is a delightful wine bar and restaurant in Adelaide’s CBD.

The Shaw + Smith vintage crew took over Fino Vino earlier this month, celebrating the official end to an excellent vintage. A stand-out dish from this lunch was Fino Vino’s take on BBQ Chicken. A brined and butterflied chicken which Executive Chef and co-owner David Swain steams and grills to absolute perfection, this is like a warm hug, a true comfort dish. Our new release 2020 M3 Chardonnay is a great match for this white meat masterpiece.

Tip: this recipe calls for overnight brining, make sure you start your preparation a day in advance.

BBQ CHICKEN, SWEETCORN, BLACK BARLEY, MISO BUTTER by FINO VINO
David Swain, co-owner, Executive Chef

Serves 4

STEP ONE | Brine solution

INGREDIENTS

1 litre water
60g salt
40g sugar
1 bay leaf
6 peppercorns
7 coriander seeds
1 clove

METHOD

Place all ingredients in a pot, bring to the boil. Remove from heat and place in your fridge until completely chilled before using.

STEP TWO | Preparing chicken for brining

INGREDIENTS

1 whole free-range chicken

METHOD

Find your favourite chicken and ask your butcher to butterfly it. 

Place chicken in brining liquid ensuring it is fully covered in liquid. Place in refrigerator overnight (about 16 hours).

Remove chicken from the brining liquid and pat dry with absorbent paper. Set aside.

STEP THREE | Preparing corn and barley

INGREDIENTS

2 corn cobs in their husks
1 cup black barley, cooked al dente
250mls chicken stock
10g white miso paste
50g unsalted butter
1 bunch chives, finely sliced
Salt and pepper

METHOD

Steam corn cobs in the husk for 15 minutes. Once cooked, peel and char over a hot barbecue until charred. Remove from heat, slice kernels from the cob and set aside.

STEP FOUR | Cooking the chicken

Pre heat a lidded barbecue to 200℃.

Place the chicken skin side down and cook until the skin is nicely caramelised. Turn the chicken over, reduce heat to medium or low, cover and cook for about 10 - 15 minutes until done.

Remove from barbecue, cover with foil, rest the chicken for 15 minutes.

STEP FIVE | Assembling the dish

In a pot, combine corn, black barley, chicken stock, miso paste, chives, butter and seasoning to taste. Bring to the boil.

When almost at boiling point, carve the chicken and arrange on a serving plate. Remove corn and barley mixture from the heat and spoon over the chicken. Serve immediately.