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
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
