Brined overnight, then fried crisp or charred over coals

Chicken thigh marinated overnight in lemon, garlic and smoked paprika, then charred over live coals. Served straight off the skewer with garlic sauce.

Crispy boneless chicken bites glazed in sticky molasses BBQ, scattered with sesame and scallion, with a pot of cool herb ranch and a wedge of lemon.

Crispy fried chicken drumettes dunked in cayenne hot oil and brown sugar glaze, served with shaved scallion and fresh chili. Properly hot.

Hand-breaded buttermilk chicken tenders, fried until craggy and golden, served on warm flatbread with cheddar, shredded lettuce and a drizzle of herb ranch.