Description
Smoked Chicken on the BBQ with Mock Caprese Salad and Baked Potatoes might sound fancy—but it’s seriously low-effort and high reward. Just salt, pepper, and patience. Would you try this twist on a classic backyard dinner?
Ingredients
Chicken
- Whole Chicken (flattened) spatchcocked
- Salt
- Pepper
Salad
- Roma tomato
- Cubed Mozzarella
- Marjoram leaf
- Mushrooms
- Oil
- Cracked black pepper
Potato
- Potato
- Plain Yogurt
- Butter
- Mayo
- Bacon
- Pepper
Instructions
- We smoked a whole chicken on the BBQ, spatchcocked (flattened), seasoned with just salt and pepper, and cooked low and slow using a smoke box.
- The result? Juicy, flavorful meat and perfectly crispy skin. No fancy rubs or sauces are needed.
- On the side, we made mini skewers that are kind of like a Caprese salad remix.
- Each toothpick had a chunk of Roma tomato, a thick cube of mozzarella, a fresh marjoram leaf from the garden, and a buttery sautéed mushroom quarter.
- Once chilled, we drizzled them with olive oil and cracked black pepper right before serving. Cold, fresh, and full of flavor.
- The baked potatoes were simple, soft, and fluffy inside, served with a toppings bar: plain yogurt (our go-to instead of sour cream), butter, mayo, crispy bacon, and lots of pepper.
- Easy meal, big flavor, and seriously satisfying.
