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Dinner

Spatchcock Chicken with Crispy Smashed Potatoes & Herb Sauce

Name: Spatchcock Chicken with Crispy Smashed Potatoes & Herb Sauce
Total time: 2 hours 30 minutes
Yield: 4 to 6
Ingredients: BARBECUE CHICKEN; ¼ cup/70 grams hoisin sauce; ¼ cup/70 grams ketchup; ¼ cup/60 grams rice vinegar; 2 Tbsp soy sauce; 1 tsp chili garlic sauce; 1 garlic clove, grated; ¼ cup/55 grams granulated sugar; One (4½ lb/2.1 kg) whole chicken, giblets removed; 1 Tbsp/15 ml olive or vegetable oil; ¼ tsp paprika; Kosher salt and freshly ground black pepper; GREEN SAUCE; ½ cup/80 grams raw cashews; 1 cup/20 grams cilantro leaves and tender stems; ½ cup/10 grams parsley leaves; 2 Tbsp distilled white vinegar; 2 large scallions, roughly chopped; 2 garlic cloves; SMASHED POTATOES; 3 lb/1.4 kg baby Yukon gold potatoes; 1 cup/235ml distilled white vinegar; 2 Tbsp/30ml olive or vegetable oil

by Melissa Gaman

Time to complete

2 hours 30 minutes

Serving size

4 to 6

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What You Need

The HexClad 12" Hybrid BBQ Grill Pan on a black background

Hybrid BBQ Grill Pan, 12"

$159

View product details

Hybrid Saucepan With Lid, 2-Qt

$139

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Hybrid Saucepan with Lid, 5-Qt

$179

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Ingredients

BARBECUE CHICKEN
¼ cup/70 grams hoisin sauce
¼ cup/70 grams ketchup
¼ cup/60 grams rice vinegar
2 Tbsp soy sauce
1 tsp chili garlic sauce
1 garlic clove, grated
¼ cup/55 grams granulated sugar
One (4½ lb/2.1 kg) whole chicken, giblets removed
1 Tbsp/15 ml olive or vegetable oil
¼ tsp paprika
Kosher salt and freshly ground black pepper
GREEN SAUCE
½ cup/80 grams raw cashews
1 cup/20 grams cilantro leaves and tender stems
½ cup/10 grams parsley leaves
2 Tbsp distilled white vinegar
2 large scallions, roughly chopped
2 garlic cloves
SMASHED POTATOES
3 lb/1.4 kg baby Yukon gold potatoes
1 cup/235ml distilled white vinegar
2 Tbsp/30ml olive or vegetable oil

Preparation

There are a lot of bold, tangy, sweet, and salty flavors in this dish that comes together to create a unique and delicious cook-out meal. Try letting the barbecue sauce and green sauce mingle on your plate for a truly addictive flavor combination that’s hard to stop eating.

Working in batches, add potatoes in a single layer to grill pan and cook, turning, until crisp and lightly charred, 10 to 15 minutes per batch.
Transfer chicken and potatoes to a platter as they are done. Serve with green sauce and extra barbecue sauce.

MAKE AHEAD

The barbecue sauce and green sauce can be refrigerated for 2 days. Before serving the green sauce, stir well and loosen with a splash or water or vinegar, if necessary.