These chicken legs are based on a technique from Alabama, using Alabama white sauce (mayonnaise vinegar-based sauce). Cooking directly over hot coals charring the chicken then plunging it back into the white sauce then placing back onto the grill, this creates a wonderful caramelised / burnt coating (bark) that’s incredibly moreish. Here we do a mixture of this plunging and basting using sticks of lemongrass as your brush. Recipe from chef Matt Burgess and Coombe Farm Organic.
All to be sourced organic where possible