Cajun chicken and chorizo loaded roast potatoes with salsa verde

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with charcoal banked on one side and a clear indirect zone on the other. Aim for 220°C with the lid down. Have a large, shallow metal roasting tray and a small cast-iron frying pan ready. The potato tray needs to fit over indirect heat with room for air to circulate.

2. 02

   Step 2ROUGH UP THE SPUDS

   Put the potatoes in a saucepan, cover with cold water and salt generously. Bring to the boil on the hob, then simmer for 8–10 minutes until the outsides soften but the centres still hold firm. Drain, leave to steam-dry for 5 minutes, then shake in the pan to roughen the edges. Those fluffy bits become the crunch.

3. 03

   Step 3GET ROASTING

   Heat the roasting tray with the 60 ml rapeseed oil over indirect heat for 5 minutes. Carefully add the dry potatoes, turn to coat and season with salt. Spread into one layer and roast indirectly, lid down, for 50–60 minutes. Turn the potatoes and rotate the tray after 25 minutes. Give them space rather than piling them up.

4. 04

   Step 4SEASON THE CHICKEN

   Mix all the Cajun rub ingredients. Pat the chicken dry, coat with the 15 ml rapeseed oil and work the rub over every surface. Keep chilled until you are ready to grill. Wash your hands and clean anything that touched the raw chicken.

5. 05

   Step 5CHOP THE GREEN STUFF

   Finely chop the parsley, basil, capers and cornichons. Stir together with the garlic, mustard, vinegar and olive oil. Taste and season with salt and black pepper as needed. Keep it loose and spoonable, with a bit of texture. This is a sharp green sauce, not a smoothie.

6. 06

   Step 6GRILL THE CHICKEN

   When the potatoes have roasted for about 25 minutes, place the chicken over direct heat. Grill for 3–4 minutes per side until nicely coloured, moving it away from any flare-ups before the spices scorch. Transfer to the indirect zone beside, not on top of, the potato tray. Close the lid and cook for another 8–12 minutes, until the thickest part of each thigh reaches 75°C on a probe thermometer. Allow a little longer for thick pieces.

7. 07

   Step 7SIZZLE THE CHORIZO

   While the chicken finishes, put the cast-iron pan over direct heat and add the chorizo. Fry for 5–7 minutes, stirring regularly, until the edges crisp and the paprika-red fat runs into the pan. Move the pan off the heat if it starts catching. Keep the chorizo and its juices warm.

8. 08

   Step 8REST, LOAD, ATTACK

   Rest the cooked chicken on a clean board for at least 5 minutes, loosely covered, while the potatoes finish turning deeply golden and crisp. Slice the chicken into chunky strips. Pile it over the potatoes with the chorizo, then spoon over the chicken resting juices and a little rendered chorizo fat. Finish with generous spoonfuls of salsa verde and serve straight away, with the remaining sauce on the table.