Imagine roast chicken and chips, in one tasty morsel. Chicken skin is cooked until the fat has rendered, leaving behind a thin, shatteringly crispy, indulgent, golden, delicious chip. Paired with my green curry mayonnaise, this is the ultimate beer snack food!
Instructions
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 7 for information on Weber Slate Griddle settings.
- To prepare the chicken skins, scrape and discard any excess clumps of fat. Spread the chicken skin out onto individual squares of baking paper, with the fat side facing up. Lightly season with salt.
- To make the mayo, combine all ingredients and set aside until required.
- Once the griddle has preheated, scrape it clean with a scraper. Lift the chicken skin with the paper and swiftly place it skin side down onto the griddle. Use a Weber Burger Press to apply pressure to the skin for 5 to 10 seconds, keeping it flat for the most contact with the griddle surface. Remove the press and peel away the paper. Cook the chicken skins for 90 seconds to 2 minutes per side until deeply golden. Repeat with the remaining skins using the burger press as needed to encourage them to lay flat.
- Remove from the barbecue and place on a plate lined with paper towel.
- Serve the chicken cracklings with the green curry mayo.
Green Curry Mayo
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