Smoky Pepperoni Hasselback Potatoes with Crispy Chorizo-Glazed Chicken

Smoky Pepperoni Hasselback Potatoes with Crispy Chorizo-Glazed Chicken

Lee - Smoke & Sear
Servings: 4 Total Time: 3 hrs 30 mins Difficulty: Intermediate Family Friendly Family Friendly Smoke & Sear Fav. Smoke & Sear Fav.
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A smoky BBQ dish packed with pepperoni-stuffed potatoes and crispy chorizo-glazed chicken.

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

Chicken
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Prep Time 1.5 hr Cook Time 1.5 hr Rest Time 30 mins Total Time 3 hrs 30 mins
Difficulty: Intermediate Cooking Temp: 190  C Servings: 4 Estimated Cost: £ 15 Calories: Approximately 550 per serving Best Season: Summer
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Smoke & Sear Fav. Smoke & Sear Fav.

Ingredients

For the Hasselback Potatoes:

For the Chicken:

For the BBQ Rub:

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

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.

Keywords: BBQ chicken, pepperoni potatoes, Hasselback potatoes, BBQ chorizo chicken, chorizo glaze, BBQ sides, smoker recipes
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🔥 THE LAZY BUZZARDS BBQ 2026 🔥

Some weekends you enjoy . . .

Some weekends you remember.

This was definitely one of those.

Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done.

A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community.

Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about.

This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year.

Could you see yourself competing one day? Let me know in the comments . . .👇🔥

#TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

68 13
Open
🔥 THE LAZY BUZZARDS BBQ 2026 🔥 Some weekends you enjoy . . . Some weekends you remember. This was definitely one of those. Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done. A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community. Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about. This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year. Could you see yourself competing one day? Let me know in the comments . . .👇🔥 #TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

Six years ago I stepped into the UK BBQ scene.

I had no idea that buying a smoker during lockdown would completely change my life.

Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers.

But the numbers aren’t what I’m most proud of.

It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking.

A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️)

Then there’s @fourge.bbq . . .

Starting a business with three great lads I met through the BBQ community is genuinely a dream come true.

It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks.

Thank you to everyone who’s followed my journey over the last six years.

I’m just one bloke trying to do his small part to help push UK BBQ forward.

Here’s to the next chapter. 🔥🇬🇧

#UKBBQ #OutdoorCooking #PassTheFlame

106 11
Open
Six years ago I stepped into the UK BBQ scene. I had no idea that buying a smoker during lockdown would completely change my life. Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers. But the numbers aren’t what I’m most proud of. It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking. A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️) Then there’s @fourge.bbq . . . Starting a business with three great lads I met through the BBQ community is genuinely a dream come true. It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks. Thank you to everyone who’s followed my journey over the last six years. I’m just one bloke trying to do his small part to help push UK BBQ forward. Here’s to the next chapter. 🔥🇬🇧 #UKBBQ #OutdoorCooking #PassTheFlame

First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥

Six rounds. Two days. Nine teams. A LOT of pork.

Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire.

Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow.

UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend.

Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥

#CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

49 2
Open
First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥 Six rounds. Two days. Nine teams. A LOT of pork. Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire. Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow. UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend. Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥 #CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief.

Most regions went suspiciously quiet.

But two actually stepped up.

SOUTH vs NORTH

The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust.

Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream.

And honestly, this is exactly what it was meant to be about.

People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from.

But… there can only be one winner.

To vote, comment:

SOUTH

or

NORTH

I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026.

More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch.

Now then…

Who gets the glory?

SOUTH or NORTH?

66 128
Open
This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief. Most regions went suspiciously quiet. But two actually stepped up. SOUTH vs NORTH The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust. Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream. And honestly, this is exactly what it was meant to be about. People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from. But… there can only be one winner. To vote, comment: SOUTH or NORTH I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026. More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch. Now then… Who gets the glory? SOUTH or NORTH?

Second walk out with the Lads Project today and honestly… what a proper day.

Hot as anything, big Peak District views, Thor’s Cave, River Dove, miles in the legs, plenty of laughs and just a really good bunch of lads getting outside and doing something positive.

No pressure, no awkwardness, no forced deep chats — just fresh air, good people, proper conversation when it comes, and a reminder that getting out of your usual routine does a lot.

Any lads want to join the next monthly social walk? Drop me a DM and I’ll send you the link to the WhatsApp group where it’s all planned.

#LadsProject #PeakDistrict #MensMentalHealth #MensCommunity #HikingUK

61 0
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Second walk out with the Lads Project today and honestly… what a proper day. Hot as anything, big Peak District views, Thor’s Cave, River Dove, miles in the legs, plenty of laughs and just a really good bunch of lads getting outside and doing something positive. No pressure, no awkwardness, no forced deep chats — just fresh air, good people, proper conversation when it comes, and a reminder that getting out of your usual routine does a lot. Any lads want to join the next monthly social walk? Drop me a DM and I’ll send you the link to the WhatsApp group where it’s all planned. #LadsProject #PeakDistrict #MensMentalHealth #MensCommunity #HikingUK

DRAGON01 over Coningsby 🔥

It’s been a few weeks since I last watched Flt Lt Tom Nation put the Typhoon through its paces over RAF Coningsby — but the second I heard today’s slot announced on the NOTAM, there was absolutely no chance I was missing it.

And what a display.

I may have lost half of it to the sun, and the other half to Tom flying so low he disappeared behind the trees . . . but wow. 😂

The speed, power and agility of the Typhoon is ridiculous — but the way Tom handles it is something else entirely.

Huge respect to Tom and the whole Typhoon Display Team behind the scenes.

Absolutely epic.

#DRAGON01 #TyphoonDisplayTeam #RAFConingsby #EurofighterTyphoon #TyphoonFGR4 RoyalAirForce Aviation

477 9
Open
DRAGON01 over Coningsby 🔥 It’s been a few weeks since I last watched Flt Lt Tom Nation put the Typhoon through its paces over RAF Coningsby — but the second I heard today’s slot announced on the NOTAM, there was absolutely no chance I was missing it. And what a display. I may have lost half of it to the sun, and the other half to Tom flying so low he disappeared behind the trees . . . but wow. 😂 The speed, power and agility of the Typhoon is ridiculous — but the way Tom handles it is something else entirely. Huge respect to Tom and the whole Typhoon Display Team behind the scenes. Absolutely epic. #DRAGON01 #TyphoonDisplayTeam #RAFConingsby #EurofighterTyphoon #TyphoonFGR4 RoyalAirForce Aviation