The Cajun marinade on this BBQ chicken is loved by adults and kids alike.
This yummy BBQ chicken dinner was a family fave in Bargain Box. I bet you’ll make the smashed potatoes and peas again – they’re a winner for kids!
The perfect cut of chicken for this dish in the thigh. It barbecues well and has more flavour than breast (and is cheaper). Chicken drumsticks would also work well in this recipe however, and either would be fine cooked in a frying pan on the stove if you don’t have a barbecue. If you have the time, let the chicken marinate for a couple of hours covered in the fridge.
Zingy BBQ Chicken
- chicken thighs 600g
- tomato sauce 3 tablespoons
- sweet chilli 2 tablespoons
- soy sauce 1 tablespoon (gluten-free if required)
- olive oil 1 tablespoon
- vinegar eg. red wine, white wine 1 tablespoon
- salt ½ teaspoon
- Cajun spice mix* (store bought or see recipe in method) 1 teaspoon
Smashed potatoes and peas
- potatoes 800g, scrubbed and diced 1-2cm
- frozen peas 250g
- butter 1-2 tablespoons (use oil for dairy-free)
- milk 2 tablespoons (dairy-free if required)
- mayo 1-2 tablespoons
- tomatoes 2, diced 1cm
- Lebanese cucumber ½, diced 1cm
- baby spinach 60g
- olive oil 1 tablespoon
- vinegar eg. white wine, red wine 1½ teaspoons
PREHEAT Bring a large pot (with a lid) of salted water to the boil. BBQ grill or hot plate to medium-high (if using).
- Pat chicken dry with paper towels and place in a large bowl with all remaining zingy BBQ chicken ingredients. Mix to combine and set aside to marinate for 5–10 minutes.
- Cook potatoes in pot of boiling water (covered) for 13-15 minutes, until soft. Add peas for the last 3 minutes of cook time. Drain and return to pot with butter, milk and mayo (if using). Lightly crush with a fork and season to taste with salt and pepper. Set aside and keep warm, with lid on.
- Heat a little oil in a large fry-pan on medium heat. Cook chicken, in 2 batches, for 4–5 minutes each side, until cooked through. Turn down heat if marinade is starting to burn. Alternatively, cook on BBQ grill or hot plate as per instructions above. Set aside on a plate, covered in foil, to rest for 2–3 minutes.
- Place tomato and cucumber in a large bowl with spinach, oil and vinegar and toss to combine. Season to taste with salt and pepper.
TO SERVE place a large spoonful of smashed potato and peas on each plate. Slice zingy BBQ chicken into thick pieces and place on top of potato. Serve spinach salad on the side.
- To make Cajun spice mix, combine ½ teaspoon each of garlic powder, paprika, dried oregano and dried thyme with ¼ teaspoon each ground black pepper and onion powder and a pinch of cayenne pepper.