The team at Properoni hooked us up with their premium pepperoni and chorizo, so we decided to take them for a spin on the BBQ. This recipe is all about smoky flavours, crispy textures, and a whole lot of indulgence. The Hasselback potatoes are sliced thin, stuffed with Properoni Original slices, and topped with melted mozzarella, while the chicken thighs get a crispy skin and a sweet, smoky chorizo glaze.
Get your smoker or BBQ ready—this is one for the books!
Smoky Pepperoni Hasselback Potatoes with Crispy Chorizo-Glazed Chicken
Ingredients
For the Hasselback Potatoes:
For the Chicken:
For the BBQ Rub:
Instructions
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Chicken Preparation:
- Pat the chicken thighs dry with paper towels.
- Season generously with salt and place on a wire rack over a baking sheet.
- Air-dry in the fridge for at least 1 hour, or up to overnight for super crispy skin.
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Potato Preparation:
- Wash and dry the potatoes.
- Slice thin slits about every 1/4 inch, ensuring you don't cut all the way through.
- Drizzle with olive oil or butter, then season with salt, pepper, and herbs.
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Preheat:
- Remove the chicken from the fridge and let it come to room temperature for about 30 minutes.
- Preheat your BBQ or smoker to 190°C.
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Chicken Cooking:
- Pat the chicken dry again, then lightly dust with the BBQ rub and a bit of corn-starch.
- Place chicken skin-side down on the BBQ or smoker, cooking for 25-30 minutes. Flip halfway through and cook until the internal temperature hits 74°C (165°F).
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Potato Cooking:
While the chicken cooks, place the prepared potatoes on the BBQ or smoker. Cook for 45 minutes to 1 hour, until nearly tender.
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Glazing and Final Cooking:
- Combine the diced chorizo, honey, BBQ sauce, olive oil, salt, and pepper to create a glaze.
- During the last 10-15 minutes of chicken cooking, brush the glaze over the thighs.
- Insert Properoni slices into the potato slits, sprinkle with shredded mozzarella, and return to the BBQ for another 10-15 minutes until the cheese is melted and golden.
Equipment
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Note
You can prepare the chicken rub and glaze ahead of time to save some hassle on the day.
If you don’t have a smoker, this can be done on a regular grill using indirect heat. Just add wood chips for that extra smoky flavour.
The chicken can also be cooked in an oven at 190°C if needed, but BBQ is always better for flavour.
