Remove your chicken out of the packaging, sprinkle with
F&Co BBQ spice rub (in the same way you would use salt &
pepper), then leave to marinade for up to 2 hours.
Prepare a BBQ for both direct and indirect cooking.
Place the chicken skin side down onto the direct grill and cook
for a few minutes until the skin starts to pop and blister. Once
this happens, turn them over, grilling the reverse side until
nicely charred then transfer to the indirect cooking zone and cook
for a further 12 to 15 minutes. Pressing the chicken with your
thumb, it should be firm to touch and have a core temperature of
70°C before resting.
For the leeks, burn on direct heat until the inner leek is soft
and tender with the outer charred and smoky. Transfer to the
indirect zone if getting too burnt.
Alternatively, follow same method using a griddle pan and
finish in a preheated oven set to 180°C fan assisted / 200°C
without fan (gas 6).
Leave to rest in a warm place for 5 minutes before carving into
Fresh peppery watercress salad, slices of leek and finish with
a drizzle of rapeseed oil and a squeeze of lemon.