BBQ Chicken & Salt & Vinegar Wedges

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BBQ Chicken & Salt & Vinegar Wedges

Yield 6

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

Ingredients

• 1 whole chicken
• Olive oil
• Salt
• 10 large potatoes
• 2 tablespoons rice bran oil
• 1/3 cup water
• 1/4 cup white vinegar (or malt vinegar)
• For the side salad: tomato, cucumber, red onion, dry oregano, olive oil, salt, vinegar, pinch of sugar
• Sour cream
• Sweet chili sauce

Instructions

1. Preheat the barbecue to high.
2. Using kitchen scissors, remove the chicken's spine and flatten it out. Massage with olive oil and season with salt on both sides. Place it skinside up on a baking tray.
3. Cook the chicken on the barbecue with the lid closed for approximately 45 to 50 minutes until it's cooked through and golden.
4. For the potato wedges, wash and cut 10 large potatoes into wedges. Pre-boil for about 10 minutes.
5. In a large baking tray, add 2 tablespoons of rice oil, 1/3 cup water, and 1/4 cup white vinegar. Mix well, season liberally with salt, and roast the potatoes in the oven at 200 to 220°C for approximately 30 minutes. Turn or toss every 10 to 15 minutes.
6. While cooking, prepare a zesty side salad with tomato, cucumber, red onion, and dry oregano. Toss with olive oil, salt, vinegar, and a pinch of sugar. Let it sit and macerate.
7. Once everything is done, allow the chicken to rest before cutting. Serve the chicken with the potato wedges and the side salad.
8. Serve the potato wedges with sour cream and sweet chili sauce.
9. Enjoy your delicious barbecue chicken with salt and vinegar potato wedges!

Nutrition Facts

Calories

815

Fat

27 g

Sat. Fat

7 g

Carbs

108 g

Fiber

14 g

Net carbs

94 g

Sugar

5 g

Protein

36 g

Sodium

161 mg

Cholesterol

96 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.