RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 1 x 1.5kg Coles Whole chicken, butterflied flat
• ½ tsp sea salt
• 2 large brown onions, in thick slices
• 2 cobs corn, peeled
• 1 bunch chives, finely sliced
• 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour
• Cobram Estate Light Extra Virgin Olive Oil

POTATO SALAD:

• 700g Coles red baby potatoes, boiled with skin on, cooled
• 2 stalks celery, diced
• 2 stalks curly kale, chopped
• 1 green pear, sliced
• 1 bunch flat leaf parsley, chopped
• ¾ cup ZoOSh Creamy Potato Dressing
• ½ cup sour cream

METHOD:

• To prepare Little Lucifer pack, using a fork or knife, poke holes into the pack and place directly onto the hot plate (using gas BBQ) and place lid down, allowing the chips to smoke.
• Line a BBQ tray with onion slices and place the butterflied chicken on top. Drizzle a generous amount of olive oil over the chicken and sprinkle a pinch of salt. Once the chips start smoking, place the tray onto the BBQ grill plate. Cook for 45mins – 1hr, until golden and cooked through.
• Coat corn cobs in olive oil and place onto the BBQ. Place lid down and allow them to cook for 8-10 minutes. Remove kernels from the cob by cutting them into a bowl.
• Cut pre-boiled baby potatoes into small chunks and place them on a large serving plate. Next, layer with kale, parsley, celery, and pear.
• In a small bowl, combine ZoOSh Creamy Potato Dressing with sour cream, then drizzle onto potato salad. Top salad with charred corn.
• Cut chicken into quarters, removing the middle bone, and place on top of potato salad. Garnish with chives. Enjoy!
• *Save cooked onions for later!