Smoked Chicken with Potato Salad

Smoked Chicken with Potato Salad

Prep
40
Cooking time
1
Serves
4

Method

1- To prepare Little Lucifer pack, using a fork or knife, poke holes into the pack and place directly onto the hot plate (using gas BBQ) and place lid down, allowing the chips to smoke.

2- Line a BBQ tray with onion slices and place the butterflied chicken on top. Drizzle a generous amount of Cobram Estate Extra Virgin Olive Oil over the chicken and sprinkle a pinch of salt. Once the chips start smoking, place the tray onto the BBQ grill plate. Cook for 45mins – 1hr, until golden and cooked through.

3- Coat corn cobs in Cobram Estate Extra Virgin Olive Oil and place onto the BBQ. Place lid down and allow them to cook for 8-10 minutes. Remove kernels from the cob by cutting them into a bowl.

4- Cut pre-boiled baby potatoes into small chunks and place them on a large serving plate. Next, layer with kale, parsley, celery, and pear.

5- In a small bowl, combine creamy potato dressing with sour cream, then drizzle onto potato salad. Top salad with charred corn.

6- Cut chicken into quarters, removing the middle bone, and place on top of potato salad. Garnish with chives. Enjoy!

Recipe from Courtney Roulston, The Cook's Pantry

Ingredients Chevron Icon

1 x 1.5kg Coles Whole chicken, butterflied flat

½ tsp sea salt

2 large brown onions, in thick slices

2 cobs corn, peeled

1 bunch chives, finely sliced

1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour

Cobram Estate Light Extra Virgin Olive Oil

POTATO SALAD:

700g red baby potatoes, boiled with skin on, cooled

2 stalks celery, diced

2 stalks curly kale, chopped

1 green pear, sliced

1 bunch flat leaf parsley, chopped

¾ cup creamy potato dressing

½ cup sour cream

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