Chicken breast, chicken leg or a whole chicken? Chicken can’t be missing from the barbecue of course, as well as jacked potatoes. Paired with fennel for that delicous yet subtle aniseed flavour. YOU CAN’T GO WRONG. BE THE MASTER
Ingredients
- 2 chicken legs
- 1 fennel
- 2 large potatoes
- 1 cup sour cream
- 1 lemon
- A handful of chives
- Louisiana Cajun Rub
- Salt and pepper
Necessities
- A BBQ that can grill indirect
- Coal, firelighters etc. for making the BBQ
- aluminium foil
- A knife
- A cutting board
- Pair of pliers
Method
1. Prepare the BBQ so that you can grill indirectly. Make sure the coals are hot enough for the barbecue to reach a temperature of 200°C.
2. Do not remove the chicken from the refrigerator too early because of unwanted bacterial growth. Take the Louisiana Cajun Rub and sprinkle generously over the chicken. You can lift some parts of the skin, make sure you season well under the chicken so that the meat itself also gets a nice taste. >>> You can find details about the Louisiana Cajun rub here >>>
3. Place the rack on the barbecue and place the chicken with the convex side up on the grill. Grill it for about 20 minutes with a closed lid.
4. Turn the chicken legs after 20 minutes and let them grill for another half hour. After all, it is important that the chicken is well cooked and that the chicken no longer turns pink.
5. The potatoes are the easiest to prepare. You roll this in aluminum foil and put it between the coals. With a large barbecue you can place it nicely in the middle of the coals, while the chicken and fennel grill above it.
6. Cut the fennel into wedges and season with salt and pepper. You grill these for 30 minutes with a closed lid while turning them periodically.
7. Put the sour cream in a bowl. Squeeze in the lemon and season with salt and pepper. Take some chives, fresh or dried and add this again to the dip to taste. Mix everything together well and set aside.
8. Remove the chicken, potatoes and fennel from the barbecue. For the chicken, it is recommended to make a cut in the thickest part to see if the chicken is no longer pink inside. If it is still there, put the chicken back on the barbecue for a while. The potato is done when you can easily pierce it with a fork.
9. Cut the potato lengthwise and fill it with the sour cream sauce. Sprinkle chives on top for presentation, if desired.
And enjoy!
