Smoky Pepperoni Hasselback Potatoes with Crispy Chorizo-Glazed Chicken

Servings: 4 Total Time: 2 hrs 30 mins Difficulty: Intermediate
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

Prep Time 1 hr Cook Time 1 hr Rest Time 30 mins Total Time 2 hrs 30 mins
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Difficulty: Intermediate Cooking Temp: 190  C Servings: 4 Estimated Cost: £ 15 Calories: Approximately 550 per serving Best Season: Summer

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

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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.

Keywords: BBQ chicken, pepperoni potatoes, Hasselback potatoes, BBQ chorizo chicken, chorizo glaze, BBQ sides, smoker recipes
There’s only ONE way to smash a tomahawk . . . 

Smoke it low over oak ‘til it hits 49°C, then slam it straight into the coals for a dirty, crust-building sear up to 53°C.

Thin slices. Cowboy butter melting all over.

Medium-rare. Maximum flavour. Zero compromise.

Think I’m wrong? Drop a comment and tell me how you do yours . . . 

Let’s have it.

#TomahawkRules #BBQWithAttitude #OakSmokedPower #DirtySearGameStrong #SmokeAndSear
Timed my dog walk just right again today . . . 

If you know me, you’ll know I often plan my dog walks around the @typhoondisplayteam Practice flights over @rafconingsby – and today didn’t disappoint!

Rather than uploading the full 8-minute display, I’ve trimmed it down to the highlights – the moments you can really see (and hear!) the power of the jet. Trust me, picking highlights from Nathan’s display isn’t easy – the whole thing is so bloody epic it feels wrong cutting any of it!

I’ve focused on the bits where I managed to get up close(ish) to the action. The ultra-low, high-speed flyovers are insane, but they’re so fast and often behind the trees or fence line that I usually miss them . . . every time! Ha!

Anyway – enjoy this condensed version of one of the UK’s finest displays in action.

#raf #typhoondisplayteam
Today at 10:28am (Tuesday 22nd April 2025) I witnessed the best @typhoondisplayteam of the year — 100% the best I’ve seen!

Squadron Leader Nathan Shawyer absolutely smashed it over @rafconingsby 

There I was . . . iPhone in one hand, Wren (the dog) strapped to my waist, being swarmed by flies (note to self: change aftershave), trying to capture the magic.

Worth every buzz and bite — turn your sound up and enjoy this beauty!

P.S. Don’t worry, the dog you can hear barking in the video occasionally wasn’t Wren . . . 

Others had come out to watch the display with their lovely dogs too — one clearly less keen on the noise from the jets haha.