BBQ Spatchcocked Chicken
with Purple-Pink Slaw & Potato Wedges
Cooking time
45 minutes
Servings
4
Calories
1130 /serving
The season's heating up with a whole barbecued chicken, conveniently pre-seasoned and spatchcocked so it lies flat for even cooking. While the grill is firing, kids can toss grapes and radishes into a colourful slaw, and prepare BBQ mayo for dunking oven-browned potato wedges.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 900g Potatoes
- 150g Shredded cabbage
- 200g Grapes
- 200g Radishes
- 120ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml BBQ sauce
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Mustard • Sulphites
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ (or lined sheet pan)
Total Fat
74 g
Saturated Fat
16 g
Sodium
990 mg
Total Carb
60 g
Sugars
15 g
Protein
60 g
Fibre
6 g
Preparation
Grill the chicken
- Preheat the oven to 450°F. Heat the BBQ on medium-high, making sure to oil the grill first.
- If using a BBQ, add the chicken*, skin-sides down, to the BBQ and grill, gently turning occasionally, 20 to 25 min., until beginning to brown.
- Carefully flip, skin-sides up, and grill, gently turning occasionally, brushing with ⅔ of the BBQ sauce at least twice, 20 to 25 min., until cooked though.
- Transfer to a cutting board and let rest.
Roast the potatoes
- Meanwhile, cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, thinly slice the radishes.
- Quarter the grapes lengthwise.
- In a small bowl, combine the mayo, remaining BBQ sauce and spices, and S&P.
Make the slaw
- In a large bowl, combine the vinegar, cabbage, radishes, grapes, a drizzle of oil and S&P.
Finish & serve
- Cut between the joints of the chicken to separate the drumsticks, thighs and breasts.
- Divide the chicken, potatoes and slaw between your plates.
- Serve the BBQ mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
