Nico's Grilled Chicken Spicebag

• porsi: Serves: 4

Bahan-bahan

3 large potatoes (eg Russet or Maris Piper)

3 tbsps chilli oil

3 tsp Chinese five spice powder

6 boneless, skinless chicken thighs

1 red pepper, sliced

1 green pepper, sliced

1 large onion, sliced

1-2 red chillies, thinly sliced

Sea salt

Freshly ground black pepper

To serve:

2 spring onions, finely sliced

Curry sauce (optional)

Petunjuk

Light your BBQ, setting it up with a direct and indirect side.

For the wedges:

Leaving the skin on the potatoes, slice into thick wedges and rinse in cold water to remove the starch. Pat dry with kitchen paper.

In a bowl, toss the wedges with 1 tbsp of the chilli oil, 2 tsp of five spice and some seasoning.

Position the potatoes on your grill, over a medium heat, until crispy on the outside and fluffy in the middle - about 35 to 40 minutes.

For the chicken:

In a clean bowl, toss the chicken in 1 tbsp of the chilli oil, a pinch of five spice and some seasoning.

Grill the chicken over a high heat, turning occasionally until cooked through - this should take about 30 minutes. To check the chicken is done, insert a meat thermometer into the thickest part of the chicken and ensure the internal temperature has reached 75 C. Allow to rest for five minutes.

For the vegetables:

In a clean bowl, toss the sliced peppers, onions and chillis in the remaining 1 tbsp of the chilli oil.

Put all the vegetables into a deep fryer basket, or thread onto skewers.

Sear over a high heat, tossing in the basket or turning on the skewers for eight to 10 minutes. Don't overcook them - you want to make sure they retain a bit of crunch.

To assemble:

Cut the rested chicken into bite-size pieces.

Place the cooked wedges, chicken and veg into a bowl and toss with another pinch of 5 spice and some seasoning.

Serve in a large bowl topped with some sliced fresh spring onions and a side of curry sauce.