James Strawbridge's Winner Chicken Dinner

Serves 4

INGREDIENTS:

For the chicken:

1 free range spatchcock Piri Piri chicken
4 chicken skewers marinaded in Piri Piri
Oak wood block chunks for smoking [optional]

 

For the summer vegetables:

4 shallots, halved
6-8 asparagus spears, halved
2 bunches of vine piccolo tomatoes
2 limes, halved
2 tbsp coriander, roughly chopped
1 tbsp oil
Salt and pepper

 

For the potato salad:

500g new potatoes
2 tbsp mint, finely chopped
2 tbsp mayo
Zest of 1 lemon
Salt and pepper to season

 

METHOD:

1. Preheat your BBQ grill and add a few blocks of oak to generate hot smoke for extra flavour. Place the whole chicken on the BBQ and cover with a lid. Hot smoke at 150-200˚C for 1-2 hours depending on the size of the bird. You want the internal temperature in the thickest part closest to the bone to be at least 74˚C.
2. Cook the chicken skewers alongside the whole bird for the last 15-20 mins.
3. Grill the summer vegetables on a wire rack over the hot embers for 15-20 mins and finish by squeezing the limes over and garnishing with chopped fresh coriander.
4. Make a rustic potato salad by boiling the new potatoes in salted water with some sprigs of mint for 20 mins and then tossing, whilst still warm, with mayo, mint and lemon zest. Season to taste.
5. Try to allow time for the chicken to rest for 10-15 mins and carve into quarters. Serve on a platter with the summer BBQ veg, chicken skewers and potato salad on the side.