Spatchcock Chicken with Crispy Smashed Potatoes & Herb Sauce

Voorbereiding

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.   

*This recipe originally ran in the US on HexClad.com.

1. Make the barbecue chicken. In a large measuring cup, whisk hoisin, ketchup, vinegar, soy sauce, chili garlic sauce, garlic and ¼ cup water until smooth. 

2. Place sugar in a HexClad 2 QT/2 L Hybrid Saucepan and cook over medium heat, stirring occasionally, until a deep amber syrup forms, 2 to 3 minutes. Carefully add hoisin mixture (the mixture will harden slightly) and cook over medium-low heat, stirring frequently, until sauce thickens a bit, about 5 minutes. Remove from heat and set aside ⅓ cup to baste chicken. 

3. Prepare grill for indirect cooking by turning on one side of burners to medium heat (about 400°F/200°C) and leaving other side off. If using a charcoal grill, arrange coals to one side for indirect heat.

4. Using kitchen shears, cut the backbone out of the chicken. Flip over and firmly press top of breast bone to lightly flatten. Rub with oil, sprinkle with paprika and season with salt and pepper. 

5. Place chicken on the cooler side of barbecue, cover and cook until the internal temperature inserted in thickest part of the thigh registers 165°F/74°C, about 1½ hours. After 1 hour, brush chicken with the reserved sauce every 10 minutes. Transfer to a cutting board to rest for 20 minutes.

6. Meanwhile, make the green sauce. In a HexClad 2 QT/2 L Hybrid Saucepan, simmer cashews, ½ cup water and a pinch of salt over medium heat until cashews plump and most of the water is absorbed, about 5 minutes. Remove from heat and cool. Transfer to a blender with ¼ cup water, cilantro, parsley, vinegar, scallions, and garlic; season with black pepper. Blend until very smooth and creamy; if needed, add a few tablespoons of water until thick but still pourable. Refrigerate until ready to use. 

7. Meanwhile, make the potatoes. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, combine potatoes with vinegar and enough cold water to cover by 1 in/3 cm. Season well with salt. Bring to a boil, then simmer and until tender, 12 to 15 minutes. Drain well.

8. Preheat the HexClad 12" Hybrid BBQ Grill Pan on the hot side of the grill. Transfer half of the potatoes to a large rimmed baking sheet. Flatten each potato with the bottom of a glass to about ¾ in /2 cm thickness. Drizzle with oil, season with salt and pepper and gently turn to coat. 

9. 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. 

10.  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.