Basic grilled chicken and patatas bravas... Fierce Potatoes!


 
Pete in PG

Pete in PG

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Brined a whole chicken overnight and cut it up for a basic grilling last night. Just added some fresh ground pepper just before the cook as the brine was 1/3 cup kosher salt and 1/3 cup raw sugar to 2 liters of water. The patatas bravas are russets cut to about 3/4" cubes - this is two good sized potatoes - that are par boiled for just a few minutes then allowed to drain and cool. Cooked in vegetable oil heated to about 350F; the sauce is a spanish bravas sauce I picked up from Spanish Table. These are a great tapas my wife and I enjoyed while visiting Spain and we make them about once a month or so.

Thanks for looking!!

Chicken finishing on the grill
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Patatas Bravas now ready
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Dinner is ready
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Paul Kastner said:
wow how did you get that color on the chicken looks great!!
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Thanks Paul; I took the chicken out of the brine about an hour before putting it on the grill, rinsed it and let is stand up right on a Norpro vertical roaster to drain. After cutting it up I put the pieces on paper towels to dry the outside as much as possible before grilling. Indirect cook for 70 minutes at 325F and then direct for 5 or 6 minutes to get the color.

justin.williams said:
looks great, love the little potatoes and the sauce looks wonderful. you got a recipe?
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Justin; I parboiled the potatoes for 5 minutes - put them in a pot of cold water after dicing them and put that on the oven on high until the water starts to boil. Remove from heat and cover the pot for 5 minutes - no more. Then drain in a colander and cool in a bowl. They can rest like that for a couple hours. Pour an inch or so of vegetable oil and fry those pieces to your liking!

I have tried to come up with a sauce that tastes like we had in Spain and I'm still working on it. This is what I'm using and it's really delicious... and does have a pretty good bite.
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