Black Garlic Chicken w/ Fennel and ‘Nduja Butterbeans

1. Preheat your BBQ; once its hot, clean the grill with a brush and heat it for another 10 minutes to burn off any residue.
2. Place the marinated chicken on the unlit side of the grill, thickest part facing the heat. After 20 minutes, flip and continue cooking indirectly until it reaches 60 °C internally. Meanwhile, cook the butterbeans so their flavour infuses the chicken as it roasts.
3. Heat a skillet over a medium-high heat. Add half the rapeseed oil and gently cook the onions, garlic, thyme and oregano until softened and lightly coloured. Stir in the ‘nduja and honey until melted and combined.
4. Add the drained butterbeans, tossing to coat, then pour in the chicken stock and simmer until reduced by two thirds. Finish with orange juice, season with salt and pepper, and continue reducing until thickened.
5. At 60 °C, move the chicken over hot coals to char the skin. Chicken fat can cause flare-ups, just shift it to a cooler spot until the flames subside, then return it to the heat. Cook until it reaches 70 °C.
6. Once cooked, rest the chicken on a resting shelf if you’ve got one, placing the butterbeans underneath to catch the delicious juices.
7. Meanwhile, cut the fennel into wedges (keeping the core intact), coat with the remaining oil, and grill on high until well caramelised.
8. Place the grilled fennel over the butterbeans, then top with the chicken. Drizzle with olive oil, scatter over parsley and chervil, and serve directly from the skillet.

Cooking Methods
In-direct / direct grilling / skillet cooking

Equipment
BBQ
Fire gloves and long handled tongs
Large cast iron skillet or heavy based fireproof pot
Instant read thermometer

BBQ Set Up
Cooked on a Napoleon Freestyle 425
Target temperature 200-220℃
2 burners on medium / high heat, 2 burners off (if you have a smaller or larger gas BBQ light half of your burners and keep the other half off)