Current Issue #488

Charcoal Chicken & Broccoli Salad with Miso Vinaigrette Recipe

Charcoal Chicken & Broccoli Salad with Miso Vinaigrette Recipe

This recipe of charcoal chicken along with a chilled broccoli salad is perfect for a spring Sunday afternoon. Hailing from the latest Great Australian Cookbook, this dish comes courtesy of stellar Adelaide chefs (as well as husband and wife) Scott Huggins and Emma McCaskill.


– 4 kg charcoal
– 1 x 2 kg free-range chicken
– 3 small, tight heads of broccoli
– 125 g roasted almonds, cut width ways


– 50g sugar
– 150g salt
– 3 litres water
– 4½g ground black pepper
– 1 bay leaf
– 1½ tsp fennel seeds


– 25mL rice wine vinegar
– 3 tsp lemon juice (½ small lemon)
– ½ tsp white miso paste
– 1 clove garlic, finely minced
– 1 tbsp finely minced shallot
– 2 tsp sugar
– ¾ tsp soy sauce
– ¼ tsp good Korean sesame oil
– Pinch of salt
– 50mL rice bran oil


1. First make up the brine. Dissolve sugar and salt in water in a saucepan on the stovetop. Remove from the heat, add pepper, bay leaf and fennel seeds and allow to cool completely. Add chicken and hold down with a weight, such as a large ceramic plate with a pot on top, to ensure it’s fully submerged. Leave to brine for eight hours, then remove and pat dry.

2. Light three-quarters of the charcoal in your barbecue and allow to burn for an hour.

3. Attach the chicken to an electric rotisserie and cook over low charcoal heat for two hours, adding more charcoal when needed.

4. While the chicken is cooking, cut broccoli into florets, then halve each floret. Bring a steamer up to a rapid boil and steam broccoli for one-and-a-half minutes. Refresh in salted and iced water. When cold, dry well on paper towel, cover and store in the fridge.

5. Blend all the vinaigrette ingredients except rice bran oil using a handheld stick blender. While continuing to blend, slowly add oil until emulsified.

6. When chicken is ready to carve, combine almonds, broccoli and vinaigrette. Carve chicken into four or eight pieces, choose your favourite piece and enjoy!

TIP: We use a 240-volt rotisserie kit on our charcoal barbecue. You can pick them up from your local hardware store.


An updated version of the popular Great Australian Cookbook will be released just in time for Christmas featuring 165 recipes from more than 100 food identities including some Adelaide favourites such as Jock Zonfrillo, Maggie Beer, Scott Huggins (Magill Estate), Emma McCaskill (The Pot by Emma McCaskill) and Cheong Liew (ex-The Grange).


Get the latest from The Adelaide Review in your inbox

Get the latest from The Adelaide Review in your inbox