This BBQ Wild Garlic & Hogweed with Chicken Recipe is a brilliant way to celebrate a hot spring utilising wild garlic in multiple forms. Cooking quickly over open flames is often the best way to enjoy wild ingredients.
Ingredients for our BBQ Wild Garlic & Hogweed with Chicken
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Chopped veg (peppers, onion, par boiled potato) chunky chopped so it doesn’t fall through the bbq grills
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100g Wild Garlic – whole leaf and stem
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100g young hogweed shoots
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2 Chicken thighs, boneless
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25ml oil
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50g wild chervil/cows parsley finely diced
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Splash of lemon juice
For the marinade
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20ml honey
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20g wild garlic – very finely chopped
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1/2 tsp paprica
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1/2 tsp cumin seed
- 1/2 rsp ground hogweed seeds
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50ml Sea buckthorn juice (or orange juice)
Method
- Mix together all of the marinade ingredients, pop the chicken in the bowl with the marinade and leave for at least 2 hours (over night is ideal)
- In a bowl mix the wild garlic, hogweed stems oil and plenty of salt and pepper
- Do the same with the rest of the veg to get them nicely coated with a little oil and lots of seasoning (this makes a crispy incredibly tasty edges to the veg)
- Heat up the BBQ until smoking hot and start by cooking the onion, pepper, and chicken
- After about 10 minutes add the potatoes and hogweed stems
- Cook for a further 5 minutes
- Check the chicken is cooked by cutting a piece in half and testing for blood or pink flesh
- Once you’re happy with the chicken. Finish off the wild garlic for 30 seconds each side of the garlic
Plate up and top the lot with lemon juice and the wild chervil. Enjoy with some hummus and wild garlic mayo
