Smoked Chicken With Potato Salad

Smoked Chicken with Potato Salad  recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 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


  • 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


  • 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!

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