Loaded BBQ Potato with Sriracha Chicken

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1h35 + 4h marinating

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Loaded BBQ potato filled with tender marinated Sriracha 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, skinless and boneless
100g yogurt
1 tbsp Santa Maria Sriracha spices
2 tsp garlic powder
1 tsp salt
Juice and zest of 1 lime

For the potatoes and vegetables:
4 large potatoes or sweet potatoes (about 300g per person)
500g broccolini
4 red pointed peppers

For the sauce:
150g sour cream
150g freshly grated Parmesan cheese
1 tbsp mustard
Black pepper from the grinder
1 tbsp honey
Juice of 1 lime
2 spring onions, finely chopped

For the chicken:
4 chicken thighs, skinless and boneless
100g yogurt
1 tbsp Santa Maria Sriracha spices
2 tsp garlic powder
1 tsp salt
Juice and zest of 1 lime

For the potatoes and vegetables:
4 large potatoes or sweet potatoes (about 300g per person)
500g broccolini
4 red pointed peppers

For the sauce:
150g sour cream
150g freshly grated Parmesan cheese
1 tbsp mustard
Black pepper from the grinder
1 tbsp honey
Juice of 1 lime
2 spring onions, finely chopped

Preparation method

How do you make this?

Combine yogurt, Sriracha, garlic powder, salt, and the juice and zest of the lime in a bowl. Mix well, add the chicken, and ensure it is fully coated. Let marinate for at least 4 hours, or ideally overnight, in the refrigerator.

Mix all the ingredients for the sauce, except for the spring onions, in a tall measuring cup and blend until smooth. Stir in the finely chopped spring onions.

Prick the potatoes all around with a satay stick and wrap them in aluminum foil. Bake them for about 1 hour on the BBQ or in the oven at 220°C until soft.

Cut the peppers into large pieces, remove the seeds, and mix them 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 on both sides until cooked through.

Cut the potatoes open in a star shape. Slice the chicken and cut 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.

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