SPICY BBQ CHICKEN WITH CHICKEN FAT POTATOES

 One of the most memorable meals I ate while travelling around Mexico was a spicy barbecue chicken served with baby potatoes, jalapeños and soft corn tortillas. The chickens were cooked on a rotisserie barbecue with a bed of new potatoes roasting underneath. The spicy chicken juices dripped down onto the potatoes making them incredibly flavourful and soft. This is my take on that delicious meal, cooked on the barbecue using Wilcox Baby Perlas Potatoes. 

This chicken is cooked stranding up on a barbecue chicken stand, if you don’t have one, it can be cooked lying flat. 

Thanks to the lovely folk at Wilcox for sponsoring this post.  

Serves 5-6

INGREDIENTS

1 whole chicken 
700g Wilcox Baby Perlas Potatoes
20g butter, melted
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon chilli flakes
Cracked pepper
Sea Salt
1 tablespoon olive oil

METHOD

Preheat barbecue to 190ºC. 

Pat chicken fry using a paper towel, then brush with melted butter. Sprinkle over herbs and spices and massage into the meat. Season with salt and pepper. 

If you have a barbecue chicken stand, place chicken onto the stand and then onto a baking tray. If you don’t have a stand, lie the chicken flat onto the tray with the wings facing up. Place potatoes around the chicken and drizzle with olive oil. 

Place onto the barbecue, put the lid on top and cook for 1 hour and 15 minutes. Half way through, lift the lid and turn the potatoes. Brush chicken and potatoes with any juices fallen into the baking tray. 

Brilliant served with grilled whole jalapeños, soft corn tortillas and guacamole. Alternatively a slaw works really well too.