PX BBQ Glazed Chicken Asparagus & Chimichurri with Hasselback New Potatoes Roasted in Seaweed Butter
Ingredients
1 whole chicken, spatchcocked
250g/9oz English green asparagus, woody ends removed
Dried kelp, optional
½ lemon, zest
400g/14oz new season mid potatoes
60g/2oz flat-leaf parsley, including stalks
60g/2oz coriander/cilantro, with stalks
15g/½oz fresh oregano, leaves only
1 clove garlic, peeled
½ tsp dried chilli flakes
1 tsp ground cumin
80g/2¾oz olive oil
60g/2oz cider vinegar
250ml/8½ fl oz Pedro Ximinez sherry
40g/1½oz black treacle
150ml/5 fl oz tomato ketchup
60ml/2 fl oz dark soy sauce
4g/1 tsp hot smoked paprika
30ml/1 fl oz honey
35ml/1¼ fl oz sriracha sauce
250g/9oz unsalted soft butter
50g/1¾oz rehydrated and chopped seaweed
½ lemon juice and zest
2 pinches pepper
Method
1. To make the PX BBQ glaze, start by adding the Pedro Ximinez sherry to the Kamado Joe half moon pan. Follow with the remaining ingredients and reduce until thick – a ketchup consistency. Allow to cool, or use hot and baste over the cooked chicken during the final 5 minutes of cooking.
2. For the spatchcocked chicken, leave the wings on but take off winglets. Place the chicken on a tray and score the breasts and legs lightly. Rub olive oil on the chicken before seasoning generously on both sides with sea salt and pepper. On a direct heat, place the chicken skin side down for 4-5 minutes until browned, then turn over and repeat on the other side. Flip it over again and switch to indirect cooking for 20 minutes or so until it reaches 65°C/149°F when probed with the Konnected Joe probe. Glaze the chicken all over with the PX BBQ sauce and place it back on the indirect heat to cook until the internal temperature reaches 75°C/167°F. Remove and allow to rest for 15 minutes before carving.
3. While the chicken is cooking, make the chimichurri. Add all the chimichurri ingredients into a food processor and blitz – or use a pestle and mortar until you have a smooth dressing. Chill until needed.
4. For the seaweed butter, combine all the ingredients and store at room temperature until needed.
5. If using kelp, add it to boiling water; alternatively add sea salt. Blanch the asparagus for 30 seconds, retaining the cooking water for the potatoes. Remove and plunge the spears in ice water. After a couple of minutes, drain. Brush the asparagus with olive oil, salt and pepper and place them in the Kamado Joe half moon pan. Grill over a direct heat for a couple of minutes. When they are cooked, grate half a lemon over and set aside.
6. In the asparagus cooking water, boil the potatoes for 15 minutes or until tender. When cooked, use a small sharp knife to nick the bottom to create a flat surface, before scoring horizontal lines as closely as possible with a knife to create the hasselback pattern. Place the potatoes in a half moon pan and spoon the seaweed butter over each potato. Place the pan in an indirect heat on the barbecue with the lid down for 5 minutes.
7. Finally, carve the chicken and place on the plate with the potatoes and asparagus. Spoon the chimichurri over the asparagus to serve.
More Recipes Ideas
Method
1. To make the PX BBQ glaze, start by adding the Pedro Ximinez sherry to the Kamado Joe half moon pan. Follow with the remaining ingredients and reduce until thick – a ketchup consistency. Allow to cool, or use hot and baste over the cooked chicken during the final 5 minutes of cooking.
2. For the spatchcocked chicken, leave the wings on but take off winglets. Place the chicken on a tray and score the breasts and legs lightly. Rub olive oil on the chicken before seasoning generously on both sides with sea salt and pepper. On a direct heat, place the chicken skin side down for 4-5 minutes until browned, then turn over and repeat on the other side. Flip it over again and switch to indirect cooking for 20 minutes or so until it reaches 65°C/149°F when probed with the Konnected Joe probe. Glaze the chicken all over with the PX BBQ sauce and place it back on the indirect heat to cook until the internal temperature reaches 75°C/167°F. Remove and allow to rest for 15 minutes before carving.
3. While the chicken is cooking, make the chimichurri. Add all the chimichurri ingredients into a food processor and blitz – or use a pestle and mortar until you have a smooth dressing. Chill until needed.
4. For the seaweed butter, combine all the ingredients and store at room temperature until needed.
5. If using kelp, add it to boiling water; alternatively add sea salt. Blanch the asparagus for 30 seconds, retaining the cooking water for the potatoes. Remove and plunge the spears in ice water. After a couple of minutes, drain. Brush the asparagus with olive oil, salt and pepper and place them in the Kamado Joe half moon pan. Grill over a direct heat for a couple of minutes. When they are cooked, grate half a lemon over and set aside.
6. In the asparagus cooking water, boil the potatoes for 15 minutes or until tender. When cooked, use a small sharp knife to nick the bottom to create a flat surface, before scoring horizontal lines as closely as possible with a knife to create the hasselback pattern. Place the potatoes in a half moon pan and spoon the seaweed butter over each potato. Place the pan in an indirect heat on the barbecue with the lid down for 5 minutes.
7. Finally, carve the chicken and place on the plate with the potatoes and asparagus. Spoon the chimichurri over the asparagus to serve.
