Silver paper chicken

095/18: Silver Paper Chicken

095/18 – Silver Paper Chicken:

I have been meaning to cook Silver Paper Chicken for a while now. When I bought Planet Barbecue by Steven Raichlen I was amazed how many great recipes were in there so I ended up with a long list to cook from this book!

It’s currently available for £11.51 from Amazon!

The Meat:

Boneless chicken thighs from Gartmorn Farm – 600g for £6.73

The Prep:

In a saucepan I mixed soy sauce, sugar, rice wine, garlic and five spice powder, brought it to the boil then kept it boiling for 5 minutes until the sauce thickened up. Once the sauce had cooled I removed the chicken skin by hand then sliced the thighs in half and put them in a freezer bag before pouring the sauce on top. After a good mix around the bag went in the fridge for 4 hours.

I ripped 8 squares of tin foil then placed the first bit of chicken on top with some of the sauce and chopped spring onion. The foil was pulled upwards and crinkled together rather than folding it. This was to leave room above to steam the chicken whilst cooking.

Silver paper chicken

All the chicken ready to go.

Silver paper chicken

The Cook:

A full chimney of Oxford Charcoal Oak Lumpwood was fired up and placed over the base of my Weber Kettle. The chicken was placed on top over direct heat.

Silver paper chicken

My foil crinkling skills weren’t too good so it wouldn’t have been possible to flip the chicken without the sauce leaking out. I kept an eye on the temperatures with the Thermapen and after around 8 minutes most of the chicken was over 75c so I took it off.

Silver paper chicken

Off the grill.

Silver paper chicken

Time to Serve:

Simple white rice topped with black pepper and coriander.

Silver paper chicken

Tin foil opened, the chicken smelt fantastic!

Silver paper chicken

Time to Eat:

Out the foil plated up, sauce poured on top.

Silver paper chicken


This was a simple dish to prepare and cook but was really tasty, the sauce was very nice and reminded me of some chicken dishes I ate travelling around Asia. The chicken was top quality as always, very juicy with a nice taste. Although I couldn’t flip the foil parcels over everything was well cooked so no major issues.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber Kettle
Cook Method: Direct
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: N/A
Cook time: 8 minutes
Internal temperature: 75c
Notes: No major changes


If you like the look of this recipe Planet Barbecue by Steven Raichlen is currently available for £11.51 from Amazon!




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