Barbecue recipes: for chicken, and balsamic duck breast
It's barbecue season and a perfect opportunity to go back to our culinary caveman roots
Barbecuing food over a fire (or directly in the flames) is primal - it was almost certainly the first cooking method our ancestors used, even though it was more than likely an accidental discovery. Cavemen probably wouldn't have bothered with the nuances offered by various types of hardwood or charcoal briquette, or have dwelled on the subtle smokiness imbued into food by the addition of a rosemary branch or dried grapevine. You don't need all that, either, but it is worth seeking out good-quality charcoal, because it burns better than the cheap stuff. These two recipes each feed two, but, of course, the ingredients can be increased to feed as many as you like.
Buy the chicken the day before you want to cook it, so you have time to salt and marinate it.