Grilled Chicken Platter Recipe

marinate

Pat chicken thighs dry with paper towels. In a large bowl combine 2 tbs olive oil, minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Toss chicken thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

grill

Preheat grill to medium-high (about 200–230°C / 400–450°F). Oil the grates lightly. Remove chicken from fridge and let sit 10 minutes. Place thighs skin-side down and grill 6–8 minutes until nicely charred. Flip and grill another 6–10 minutes until internal temperature reaches 74°C (165°F). During the last 5 minutes brush generously with the homemade BBQ sauce so it caramelizes slightly. Remove and rest 5 minutes before serving.

In a small saucepan combine 1 cup ketchup, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tbs molasses, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce if using. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes to thicken and meld flavors. Taste and adjust salt, sugar or vinegar to balance. Keep warm; reserve about 1/3 cup for basting the chicken and serve remaining on the side.

Whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp lime juice, 1/4 tsp hot sauce (optional) and 1/4 tsp salt until smooth. Chill until ready to serve.

In a small saucepan or bowl warm 1/4 cup coconut milk slightly. Whisk in 1/2 cup peanut butter until smooth. Add 1 tbs soy sauce, 1 tsp lime juice, 1 tsp brown sugar, 1 minced garlic clove and 1/4 tsp chili flakes or sambal. If too thick, thin with up to 2 tbs warm water or extra coconut milk. Heat gently just until combined (do not boil). Adjust seasoning and keep warm or serve at room temperature.

Preheat oven to 220°C (430°F) for baked fries or heat oil to 180°C (350°F) for frying. Cut 4 potatoes into even sticks and soak in cold water 20 minutes to remove starch; pat dry thoroughly. For baking: toss with 3 tbs oil, 1 tsp salt and 1/4 tsp pepper on a baking sheet spaced in a single layer. Bake 25–30 minutes, flipping halfway, until golden and crisp. For frying: dry fries, fry in batches at 180°C until golden (about 4–6 minutes), drain on paper towels and season immediately with salt and pepper.

Arrange hot prepared fries on an oven-safe tray or skillet. Sprinkle 1 cup shredded cheddar evenly over fries and place under broiler for 1–3 minutes until cheese melts and bubbles. Remove, sprinkle 2 tbs sliced green onions and optional 2 tbs bacon bits. Serve immediately.

Rinse 2 cups long-grain rice until water runs clear. In a saucepan combine rice, 4 cups water or chicken stock, 1 tsp turmeric, 1 tsp salt and 1 tbs butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

If serving half & half, prepare a batch of plain fries and a batch of cheese fries as above. On the serving platter arrange half the portion as plain fries and half as cheese fries, or mix them together before plating.

Slice rested chicken thighs if desired and arrange on a platter with yellow rice and chosen fries (regular, cheese, or half & half). Spoon additional homemade BBQ sauce on the side and offer salsa rosada and saté sauces so guests can choose. Garnish with chopped cilantro or parsley and lemon wedges. Serve immediately.