Barbecue Grilled Chicken served with Cauliflower Mashed Potatoes
We had friends stop by for a pit stop this past weekend and I wanted to fill their bellies with a whole sum meal as well as a little love. What better way than with barbecue grilled chicken and mashed potatoes. I love mashed potatoes just as much as anyone else. But with this recipe I decided to limit the starch and make a healthier option with cauliflower, which is lighter and tastier. For the chicken all we did was baste with some BBQ sauce and grilled it on the Green Egg until it was charred, crisp and the BBQ sauce was caramelized. Talk about flavorful and juicy.
First up, the chicken. 1 hour prior to grilling, take out your chicken and slather avocado oil all over and heavily coat every piece with the AP rub. Side note, the AP rub consists of salt, pepper and garlic in case you don’t have the exact seasoning I do. Place back in the fridge for 1 hour, uncovered. Now prepare your grill for indirect cooking at 350-400 degrees, our Green Egg takes about 1hr to warm up so my husband starts that after I season the meat. Next, you are going to place the chicken on the grill skin side down and cook, turning the chicken every 5-10 minutes. Halfway through you want to baste your meat with the BBQ sauce. The chicken should take about 25-35 minutes. Continue turning the barbecue chicken until the sauce caramelizes on the outside and you reach a minimum internal temp of 165 for light meat and 175 for dark.
Remove from the smoker, let rest for 10 minutes and enjoy!
Recipe Below! Enjoy!
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