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BBQ whole chicken with baked potato, asparagus & corn salsa
Fire up the grill and treat your taste buds to a delicious and juicy BBQ whole chicken with baked potatoes, asparagus and corn salsa! This dish is the perfect meal for a summer day, with a juicy and flavourful chicken seasoned with Morepork BBQ rub, tender and fluffy baked potatoes, crisp and bright asparagus, and a sweet and tangy corn salsa. All in just 1 hour of cooking time, and with only 30 minutes of prep, this meal is a breeze to make and will be a hit with everyone at the table. Serve with a dollop of sour cream, grated cheese and a squeeze of lemon for an extra burst of flavour. Get ready to impress your guests with this mouth-watering BBQ dish!
Clint Davies
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Ingredients
- 1 butterflied chicken (size 12)
- 1 pack Morepork BBQ chicken rub
- 3 russet potatoes (large)
- 1 heirloom tomato, diced
- 1 shallot, finely diced
- 2 ears of corn
- 2 Tbsp sherry vinegar
- 2 Tbsp olive oil
- Fresh herbs (coriander, parsley or tarragon)
- 1 bunch of asparagus
- 1 cup Sour Cream
- Grated cheese
- 1 lemon
Method
For the chicken
- Season chicken with Morepork BBQ chicken rub and allow to sit in the fridge for 12-24 hours for best results.
Corn salsa
- Preheat the BBQ. Peel the corn and season lightly with salt and pepper. Place on preheated BBQ until slightly charred and cooked.
- Once cool enough to handle, cut the corn off the cob and place in medium mixing bowl. Add diced tomato and shallots. Season with salt and pepper.
- Add sherry vinegar, olive oil and fresh herbs to finish.
Asparagus
- Cut the woody ends off the asparagus. Drizzle with olive oil and season with salt and pepper.
Sour cream
- Mix the sour cream with 1 teaspoon of the chicken rub and a little zest from the lemon. Set aside for the baked potato topping.
Baked potato
- Wash potatoes and prick a few times with a knife. Rub skins with olive oil and season with salt and pepper. Wrap each in foil.
To BBQ
- Preheat the BBQ. Place the potatoes on the BBQ along with the seasoned chicken. Start the chicken bone down on the cooler part of the bbq as not to burn it.
- Baste every now and then with a little bit of olive oil. Once the chicken is about ¾ done, turn it over to finish on the skin side. It is important to make sure the bbq is not to hot or it will burn quickly.
- Cook to an internal temperature of 75°c in the thickest part before removing chicken to rest.
- Cook the potatoes until soft. The bbq may need to be turned up a little if they are still a bit hard. A skewer will pierce the skin easily when finished.
- Grill the asparagus on a medium-high flame until cooked. Finish asparagus with a squeeze of lemon juice and a drizzle of olive oil. Place on a serving platter.
- Cut the chicken in 8 pieces and arrange on the platter. Remove the potatoes from the foil and cut down the centre to open up a little.
- Top with the grated cheese and a scoop of the sour cream to finish.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
