Tasting Notes

This dinner is for two. And what a special dinner it is – succulent chicken thighs dusted with a blend of Italian spices, the char on the chicken special, added by a robust potato salad, crusty garlic bread. Voila, perfecto, a great dinner awaits you.

What You Need

Salt and pepper.

2 small pickles.

4 chicken thighs.

2 tablespoons of Italian seasoning-store bought.

2 leeks.

2 Bell peppers, any colour. We used red because that’s what we had.

10 small nugget potatoes.

1/2 of an onion, any colour.

9 tablespoons olive oil.

3 tablespoons vinegar, any kind. We used white because we had it.

1 baguette.

1 garlic clove.

Equipment

1 pastry brush.

1 small bowl.

1 large baking sheet pan.

Foil.

Method

Cut your baguette in half.

Chop up your pickles and your onions, set aside.

Cut most of the green part of the leeks off, leaving a small portion of the green parts left.

Cut your potatoes in half, using your pastry brush the potatoes with olive oil, salt and pepper to taste. Wrap up the potatoes in foil like a pouch.

Then place the potatoes on your preheated – 400 degrees Farenheit – BBQ and cook for anywhere from 30 to 35 minutes, at the 25 minute use a fork and pierce one of the potatoes to see if they are ready.

Peel your garlic clove. Set aside.

Take your chicken thighs, Bell peppers, leeks, baguette, brush everything with olive and season with salt and pepper. Place everything on the large baking sheet pan, the pan will serve as your tray so everything can be carried out to the BBQ. Put everything on the BBQ in this order. First the chicken. It will take about 35 minutes or a bit longer. Then once the chicken has been on the Barbie for 15 minutes add the Bell peppers and the leeks. After that it’s the baguette – put it on once there is five minutes left for the chicken. Make sure you turn all the items over every once in a while so that they roast evenly.

Once the potatoes are done take them off the BBQ along with everything else. Take the potatoes and put them in a bowl, then add salt and pepper to taste, your vinegar, your oil, your pickles, your onions, and mix everything thoroughly.

Take your garlic clove and rub it all over the inside of your baguette.

Presto, you are now ready to plate.