De-bone your chicken
You want the bone out and the chicken flattened slightly.
Two options here:
- Ask your butcher (hi Tony) to debone it and sort the skin nicely
- Or do it yourself with a filleting knife — plenty of videos online and it’s easier than you think
Cut into half so it will cook evenly on your pan
Marinate
Rub the flesh side (not the skin) generously with Chimac K-BBQ Sauce. Just pour the sauce on a plate and lay the the chicken skin side up
Salt the skin
Pat the skin dry, then season well with salt. This is key for crispiness. Let it sit for at least 20 minutes (longer if you’ve time). Ideally pop in the fridge uncovered overnight to allow the skin to dry out for maximum crisp
Crispy skin magic
Place the chicken skin-side down into a searing hot pan ( leave the pan heat up on high for at least 5 minutes, then add a tablespoon of oil. Leave the heat up for 30 seconds.)
Put a weight on top (another pan, foil-wrapped tin, whatever you’ve got).
After 1 minute reduce to low heat for 15–20 minutes.
Don’t rush this as this is where the magic happens. The fat renders, the skin crisps, and the meat cooks gently underneath.
Flip + rest
Turn off the heat, flip the chicken and let it sit in the pan for another 5–10 minutes.
This finishes the cook and keeps everything juicy.
Finish
Let it rest for 10 mins to seal in all the delicious juices, then slice it up.
Maybe add a little extra Chimac K-BBQ Sauce on top if you’re feeling craazy.
