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Smoky Pepperoni Hasselback Potatoes with 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!

Prep Time 1.5 hr
Cook Time 1.5 hr
Rest Time 30 mins
Total Time 3 hrs 30 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Estimated Cost: 15
Calories: Approximately 550 per serving
Best Season: Summer
Ingredients
    For the Hasselback Potatoes:
  • 4 Large Rooster or Maris Piper potatoes
  • 1 Packet Properoni Original (80g)
  • 125 Grams Shredded mozzarella cheese
  • 2 Tbsp Olive oil (Or melted butter)
  • Salt (To taste)
  • Pepper (To taste)
  • Fresh herbs (Rosemary, thyme, or parsley)
    • For the Chicken:
  • 4 Chicken Thighs (Skin-on)
  • 1 Packet Properoni Chorizo (180g, finely diced)
  • 60 Ml Honey
  • 60 Ml BBQ sauce
  • 2 Tbsp Olive oil
  • Salt (To taste)
  • Pepper (To taste)
    • For the BBQ Rub:
  • 2 Tbsp Brown sugar
  • 1 Tbsp Paprika (Smoked paprika for an extra kick)
  • 1 Tsp Chili powder
  • 1 Tsp Onion powder
  • 1 Tsp Garlic powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Salt
Instructions
  1. 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. 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. 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. 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. 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. 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.
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
Read it online: https://www.smokeandsear.world/BBQ-recipes/smoky-pepperoni-hasselback-potatoes-with-crispy-chorizo-glazed-chicken/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.