10 baby potatoes
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1 tsp Lillie's Q Carolina Dirt BBQ Rub
Olive oil, for drizzling
Salt, if needed
450 g boneless, skinless chicken thighs
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1 tbsp Lillie's Q Carolina Dirt BBQ Rub
2 tbsp olive oil
4-5 tbsp Lillie's Q Carolina BBQ Sauce
120-150 g shredded cheddar cheese
1/4 fresh red onion, thinly sliced
2 green onions, thinly sliced
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Extra Carolina BBQ Sauce, to finish
Dinner
4
Cover the potatoes with cold salted water. Bring to a boil and cook for 15-18 minutes, until fork-tender. Drain well and let dry briefly.
Heat the oven to 450°F (230°C). Smash the potatoes on a parchment-lined tray. Drizzle with olive oil, season with 1 tsp BBQ rub and roast for 20 minutes, until crisp.
Season with 1 tbsp BBQ rub. Heat 2 tbsp oil over medium-high heat and cook for 5-6 minutes per side, until fully cooked. Rest briefly, then chop.
Mix the chopped chicken gently with 4-5 tbsp Carolina BBQ Sauce until evenly coated.
Arrange the potatoes in a small parchment-lined oven-safe tray. Add cheddar, then place the BBQ chicken through the middle, leaving crisp edges visible.
Return to the hot oven for 5-7 minutes, until the cheese is melted and the chicken is hot.
Top with red onion and green onion. Finish with a light drizzle of Carolina BBQ Sauce and serve immediately.
Chef's Tip: Let the potatoes dry before smashing - less moisture means crispier edges.
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