BBQ Smoking Recipes: 26 Of The Greatest BBQ Recipes I've Ever Released To The Public (Rory's Meat Kitchen) by Rory Botcher

Author:Rory Botcher [Botcher, Rory]
Language: eng
Format: epub
Publisher: LTL Publishing
Published: 2015-07-13T07:00:00+00:00

Directions:

Prepare the vinaigrette in a blender

by combining the garlic, vinegar,

fresh oregano, fresh parsley, honey,

and salt.

Keep the blender running at a slower

pace and slowly drizzle in the oil

until the mixture is emulsified.

Finally stir in the red chili flakes and

set to one side.

Place the potatoes in a medium

saucepan, add sufficient cold water

to cover and add one tablespoon of

salt.

Bring to the boil and cook until a

knife will still offer some resistance.

Do not cook through at this point.

When cool enough, slice the potatoes

in half lengthways.

Fire up the grill and, while waiting,

brush both chicken and potatoes with

oil and season with salt and pepper.

Place the chicken on the grill skin

side down and cook until golden

brown (about 6 or 7 minutes).

Turn and cook for another 3 or 4

minutes.

Add the potatoes, cut side down, and

cook all for 2 minutes.

Finish off by turning the potatoes for

a final minute alongside the chicken.

Remove and drizzle with the

vinaigrette

Serve with crusty bread.

Serves 4

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