Time: 2 hours.
Complexity: easily
Servings: 6

The chicken and sweet potato are grilled in a two-tiered construction: the butterflyed bird is pressed down with a cast-iron skillet of vegetables, which not only bake but also act as a press to ensure even cooking and crispy skin.

Ingredients:

Chicken and spices

• 1 tbsp. l. ground cumin
• 1 tbsp. hot Hungarian paprika
• 1 tbsp. ground white pepper
• 1 tbsp dried thyme
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp coarse salt
• 1 whole butterfly chicken, skin on, at room temperature
• 110 g butter, melted
• 1/4 cup honey

Potato slices

• 110 g butter, melted
• 6-8 medium sweet potatoes, peeled and thinly sliced ​​on a mandoline
• 4 cloves garlic, thinly sliced
• 1 red onion, thinly sliced ​​on a mandoline
• 1/4 tsp red pepper flakes
• 1/4 cup Mexican sour cream
• 1/4 cup chopped fresh parsley
• Special equipment: mandoline vegetable slicer and meat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, sweet potato, cumin, paprika, onion powder, thyme, white peppercorns, honey

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Preparation:

Step 1
• Chicken and spices:
  
  In a medium bowl, combine the cumin, paprika, white pepper, thyme, onion powder, garlic powder, and salt. Place the chicken in a larger bowl and drizzle with butter, massaging the butter into the skin and cavity. Rub generously with the spices and let sit for 30 minutes.
Step 2
• Sweet potato:
  
  Grease the bottom and sides of a large cast-iron skillet with melted butter, setting the remaining butter aside. Arrange the sweet potato slices vertically in a spiral around the skillet (not flat, like for a gratin).
Step 3
• After every 8-10 slices, add a little garlic and randomly add red onion slices. Drizzle with the remaining butter and sprinkle with red chili flakes and a pinch of salt. Cover tightly with foil or a lid.
Step 4
• Preheat grill to very high heat.
Step 5
• Place the chicken skin-side down on the grill over indirect heat. Immediately place the pan with the sweet potato on top and press down firmly. Close the grill and roast the chicken and sweet potato for 20-25 minutes. Remove the lid from the sweet potato, remove the pan from the chicken, and return to the grill over indirect heat.
Step 6
• Turn the chicken skin-side up, return to the indirect heat zone and cook until a meat thermometer reads approximately 160°F (71°C), another 15 to 20 minutes; brush the chicken with honey about 5 minutes before it's done.
Step 7
• Set the chicken aside and cover loosely with foil. Prick the sweet potato with a fork and, if it's still firm, bake for another 5-10 minutes. When ready to serve, drizzle with sour cream and sprinkle with parsley. Serve with the shredded chicken.

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