Carl Clarke’s recipes for spicy chicken

Show off alfresco with this charred barbecue chicken in a honey and five-spice glaze with a cooling salad, and an Indonesian salty-sour centrepiece with homemade chilli paste and pickled pineapple

These two dishes are perfect summer meals, whether cooked low and slow on a barbecue or in the oven. The spatchcocked chicken is very simple, with beautifully charred skin and a lip-smacking marinade; served with chilled, crunchy, smacked cucumbers, it’s the ideal lazy dish for a warm day. The Balinese chicken, meanwhile, requires a bit more work, but it’s well worth the extra time and effort. It creates an incredible flavour bomb of charred, rich coconut, fragrant, barbecued chicken, spice and sweetness. Served with sour tamarind pineapple and a spicy sambal, it’s a real summertime showstopper.

Carl Clarke is chef/owner of Chicken Shop and Chick’N’Sours in London

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