Salt & Pepper Chicken Fries
Cook Notes
BBQ Used: Blackstone 28” Griddle
Cooking Method: Direct
Fuel used: Gas!!
Cooking Temperature: Medium - High Heat
Key Accessories
Ingredients
4 Large Chicken Breasts
1 Red Pepper
1 Green Pepper
1 Onion
5 Green Chillies (adjust to taste)
1kg Frozen Chips / Fries
Chilli Oil, to drizzle
Method
Slice your chicken into thin strips that will cook fast on the griddle. Try to keep them all an even thickness to allow for even cooking. Trust me, it makes things much easier when you come to cooking. Add the sliced chicken to a bowl and season it liberally with the Chinese Salt & Pepper Rub from the Smokey Carter. Leave the chicken to the side while you prep the rest of your veggies.
Thinly slice your red pepper, green pepper and onion then thinly chop your chillies. You can adjust the heat of this dish by adjusting the number of chillies you use or the amount of chilli oil you use. The last thing to prep are your chips or fries. I went with crinkle cut oven chips for convenience and I simply cooked them in our Ninja Air Fryer ready to be tossed with everything else on the griddle.
Fire up your griddle on a medium - high heat all the way across and add a little oil to the surface. Add your seasoned chicken to one size, spreading out each piece to make sure it is making contact with the griddle surface. After 3-4 minutes or once the chicken has taken on a nice colour on one side, slip it over to sear the other side.
At this point, you can add your peppers and onions to the other side of the griddle to start cooking down. Season them liberally with the Smokey Carter Salt & Pepper rub and cook them until they have taken on some colour, tossing regularly as needed. Once your veggies are almost ready, add in the green chillies and toss.
When your chicken has reached 72c in the thickest part, add your cooked chips to the griddle and start to toss everything together whilst adding a little more rub. Spread everything out across the griddle one last time and drizzle with some chilli infused oil. Give it all one last toss to distribute the chilli oil and you are ready to serve!
