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Zingy BBQ Chicken with Smashed Potatoes and Peas

The Cajun marinade on this BBQ chicken is loved by adults and kids alike.
Prep Time 20 mins
Cook Time 20 mins
Course Main
Servings 4
Calories 644 kcal
Dairy Free, Gluten Free, Kid Friendly

Ingredients
  

Zingy BBQ Chicken

  • 600 g chicken thighs
  • 3 tablespoons tomato sauce
  • 2 tablespoons sweet chilli
  • 1 tablespoon soy sauce gluten-free if required
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar eg. red wine white wine
  • ½ teaspoon salt
  • 1 teaspoon Cajun spice mix* store bought or see recipe in method

Smashed potatoes and peas

  • 800 g potatoes scrubbed and diced 1-2cm
  • 250 g frozen peas
  • 1-2 tablespoons butter use oil for dairy-free
  • 2 tablespoons milk dairy-free if required
  • 1-2 tablespoons mayo

Spinach salad

  • 2 tomatoes diced 1cm
  • ½ Lebanese cucumber diced 1cm
  • 60 g baby spinach
  • 1 tablespoon olive oil
  • teaspoons vinegar eg. white wine red wine

Instructions
 

  • 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.

Notes

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.