Loaded BBQ Potato with Sriracha Chicken

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1h35 + 4 hours marinate

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Loaded BBQ Potato filled with tender marinated Srivacha chicken, crispy grilled vegetables and a creamy cheese sauce.

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Ingredients

What do you need?

Quantity: 4P

For the chicken:
4 chicken thighs without skin or leg
100g yogurt
1 tbsp Santa Maria Sriatacha Herbs
2 tsp look powder
1 tsp of salt
Juice and sixth of 1 lime

For the potatoes and vegetables:
4 large potatoes or sweet potatoes (approximately 300 g per person)
500G Broccolini
4 red point peppers

For the sauce:
150g sour cream
150g fresh grated Parmesan cheese
1 tbsp mustard
Black pepper from the mill
1 tbsp honey
Juice of 1 lime
2 spring ons, finely cut

For the chicken:
4 chicken thighs without skin or leg
100g yogurt
1 tbsp Santa Maria Sriatacha Herbs
2 tsp look powder
1 tsp of salt
Juice and sixth of 1 lime

For the potatoes and vegetables:
4 large potatoes or sweet potatoes (approximately 300 g per person)
500G Broccolini
4 red point peppers

For the sauce:
150g sour cream
150g fresh grated Parmesan cheese
1 tbsp mustard
Black pepper from the mill
1 tbsp honey
Juice of 1 lime
2 spring ons, finely cut

Preparation method

How do you make this?

Combine yogurt, sriracha, garlic powder, salt, and the juice and sixth of the lime in a bowl. Mix well, add the chicken, and make sure it is completely covered. Leave at least 4 hours, or ideally a night, marinate in the fridge.

Mix all ingredients for the sauce, except the spring ons, in a high measuring cup and mix until smooth. Stir in the finely chopped spring ons.

Pierce the potatoes around with a skewer and wrap them in aluminum foil. Pop them for about 1 hour in the BBQ or oven at 220 ° C until they are soft.

Cut the peppers into large pieces, remove the seeds, and mix them together with the broccolini, olive oil, salt, and pepper. Grill the vegetables all around until they are al dente.

Pat the marinated chicken dry and grill it until done on both sides.

Cut the potatoes open into a star shape. Cut the chicken into slices and the vegetables into pieces. Fill the potatoes with the chicken, vegetables, and some slices of Parmesan cheese. Place the stuffed potatoes back in the closed BBQ to warm through. Serve with the sauce poured over it.

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