Season Opener BBQ Spatchcock Chicken
with Purple-Pink Slaw & Potato Wedges
Cooking time
45 minutes
Servings
4
Calories
1140 /serving
Start the outdoor cooking season with a whole barbecued chicken, conveniently pre-seasoned and spathcocked so it lies flat for even cooking. While the grill is firing, kids can toss grapes and radishes with shredded cabbage into a pink and purple slaw, and help prepare the BBQ mayo for dunking those oven-browned potato wedges.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 200g Radishes
- 900g Potatoes
- 150g Shredded cabbage
- 200g Grapes
- 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, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Mustard, Sulphites
You will need:
Basting brush
Oil
Sheet pan
Parchment paper
BBQ
Salt & pepper (S&P)
Total Fat
75 g
Saturated Fat
16 g
Sodium
970 mg
Total Carb
59 g
Sugars
15 g
Protein
61 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. 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 for 5 min. before serving.
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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
