BBQ Chicken with a Smoky Potato Salad
Serves 4
INGREDIENTS:
For the chicken marinade:
220g Hellmann’s real mayonnaise
Zest of 2 limes
3-inch piece of fresh ginger, grated
2 cloves of garlic, crushed
1 tsp dried chilli flakes
800g chicken thighs
For the smoky mustard potato salad:
400g baby potatoes, washed and halved
120g Hellmann’s real mayonnaise
1 tsp of smoked paprika
2 tsp Dijon mustard
Juice and zest of 1 lemon
3 spring onions, thinly sliced
1 tbsp flat leaf parsley, finely chopped
Sea salt and freshly ground black pepper
METHOD:
1. Start by making the marinate for the chicken. Place the Hellmann’s real mayonnaise, lime zest, grated ginger, crushed garlic and chilli flakes in a large mixing bowl and whisk together. Add the chicken thighs, season with sea salt and freshly ground black pepper and use tongs to toss them and coat with the mayonnaise marinade. Cover and place in the fridge to marinate for 30 minutes.
2. Next make the potato salad. Place the potatoes in a saucepan and cover with water, and a sprinkle of sea salt. Set over a high heat and bring to the boil, then reduce the heat to simmer and allow to cook for 20 minutes, or until the potatoes are cooked. Remove, drain and allow the potatoes to cool.
3. While the potatoes are cooling make the dressing. Place the Hellmann’s real mayonnaise, smoked paprika, mustard, juice and zest of lemon, spring onions and flat leaf parsley in a large mixing bowl. Season with sea salt and freshly ground black pepper and whisk together. Add the potatoes to the dressing and stir gently to combine. Set aside while you cook the chicken.
4. Place a griddle pan over a high heat (if you aren’t using a BBQ). Once the pan is hot, add the marinated chicken thighs, and cook for 8 minutes on each side.
Serve the cooked chicken on a warmed platter alongside a bowl of the smoky mustard potato salad, and some peppery fresh rocket.
