A generous shared grill with chicken, sausages, vegetables and potatoes.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g boneless chicken thighs
- 6 beef sausages
- 800 g potatoes, cut into 3 cm pieces
- 2 capsicums, cut into strips
- 2 zucchini, sliced lengthways
- 4 tbsp olive oil, divided
- 2 tsp paprika
- 1 tsp garlic powder
- 1½ tsp salt, divided
- Black pepper
- Chimichurri and lemon, to serve
Method
- Toss potatoes with 2 tbsp oil and ½ tsp salt. Seal in a double-foil parcel and cook beside coals for 35–45 minutes, turning regularly, until tender.
- Season chicken with 1 tbsp oil, paprika, garlic, ½ tsp salt and pepper.
- Arrange a hot and cooler grill zone. Cook sausages over medium heat, turning often, until at least 71°C. Cook chicken for roughly 5–7 minutes per side until at least 74°C.
- Toss vegetables with remaining oil and salt and grill until tender and charred, about 5–10 minutes.
- Rest chicken for 5 minutes, slice and serve everything on a platter with chimichurri and lemon.
Kitchen notes
Keep raw-meat utensils separate from cooked food. Time each component by doneness rather than trying to finish everything over the hottest coals.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
