Maple Barbeque Chicken with Apple Slaw and Mustard Bacon Potatoes Recipe

February 3, 2013 by

Barbeque maple chicken with mustard bacon potatoes and apple slaw

I think I’ve said before that Tim and I love American food, or specifically American barbeque (if you’re an American, I apologise for any bastardised recipes you may see on this blog). It’s pretty hard to replicate American barbeque here as the same cuts of meat are not readily available. You can get a pork shoulder, but not the whole shoulder (picnic), no shoulder from beef or veal, no country style ribs, no beef brisket…. it’s also hard to find a decent barbeque sauce, liquid smoke, or wood chips like hickory, mesquite, pecan and apple because we just either don’t have those trees or the market for smoking isn’t big enough to justify the production of them into chips.

Still, we like to have what we call “American influenced” food. Also I know my maple syrup comes from Canada but let’s not get into that whole US/Canada thing right now..

I’ve wanted to try these mustard bacon potatoes for awhile now, but after having cooked them last night I know I need to adjust the recipe/method of cooking so your onions don’t go as burnt as mine. They didn’t taste burnt, but they weren’t how I wanted them to be (well they were, but at that point in time my potatoes weren’t cooked!).

Tip: Use very small baby potatoes or cut your potatoes up into a 2cm dice.

Serves 4

For the chicken marinade

  • 4-8 chicken thighs (about 500g), trimmed of excess fat
  • 3/4 cup barbeque sauce (I use a blend of sauces I like to get the right flavour)
  • 2-3 tablespoons maple syrup (or to taste as it depends how sweet your barbeque sauce is)
  • 2 heaped teaspoons mustard (whatever kind you like, I used a locally made bourbon mustard)
  • 1/2 clove garlic, grated or minced

For the potatoes

  • 16 cocktail potatoes, or roughly 500g (just guesstimate, it doesn’t really matter)
  • 1/4 cup olive oil
  • 1/4-1/3 cup mustard (use any mustard you like and in any mixture, I used some wholegrain, bourbon mustard and dijon mustard)
  • 1/2 clove garlic, grated or minced
  • 3 slices bacon
  • 1/2 brown onion

For the slaw

  • 1 green apple
  • 1 carrot
  • 2-3 tablespoons coleslaw dressing (I use a mix of mayo, coleslaw dressing and a creamy roasted garlic dressing, so use whatever you like)

To marinate the chicken, add all the marinade ingredients into a large bowl, whisk well to combine the mustard then add the chicken and toss to coat. Set aside in the fridge for 2-4 hours to marinate. Preheat your barbeque if using or you can also use a grill pan on the stove.

To make the potatoes, there are two methods and this is what I thought I could get away with not doing last night – either parboil your potatoes then add them to a roasting tray, or put them in the roasting tray raw but without the dressing and bacon/onions on them.

Option 1: Partially cook your potatoes in boiling salted water for 8 minutes.
Option 2: Place them straight into the oven in a roasting tray and add your dressing after 20 minutes (or halfway if you use bigger potatoes).

Preheat the oven to 180 degrees celcius. Mix the mustard, oil and garlic together and whisk to combine. Cut the bacon and onion into a large dice and mix it with the parboiled or partly roasted potatoes. Toss through the mustard dressing and place into the oven for 20-30 minutes or until golden.

To make the slaw, use a mandolin or knife to julienne the carrot and apple. Add the dressing and toss to combine.

Cook the chicken on a barbeque over medium/indirect heat for 8-10 minutes or until cooked through. Serve with the potatoes, slaw and some grilled corn.

Barbeque maple chicken with mustard bacon potatoes and apple slaw


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