Pulled Chicken with Spiced Rub and Baked Potatoes
Farm chicken rubbed with a homemade spice blend of vadouvan, cumin, coriander, and curry powder, then slow-cooked on a charcoal grill until tender. Served with crispy-skinned pulled chicken, baked potatoes, and a yogurt-harissa sauce finished with fresh cilantro and chives.
Ingredients
- 1 farm chicken, wholeroasting chicken1:1poultry
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- 2 olive oil
- 8 cilantro leaves
- 1 oz vadouvan, ungroundcurry powder1:1spice
removes fenugreek notes
- ⅓ oz white peppercorns
- ⅛ oz cumin seed
- 1 oz curry powder
- ⅝ oz smoked paprika powder, sweet
- ⅓ oz ground ginger
- ⅛ oz mustard powder
- ⅛ oz ground nutmeg
- ⅛ oz garlic granules
- ⅝ oz celery salt
- ⅛ cups dark brown sugar
- 4 floury potatoes, whole
- 1 garlic clove
- 2 cilantro sprigs
- 10 chives, cut into pieces
- 6 tbsp Greek yogurt, 5% fat
- 2 tsp harissa
Instructions
- 1
Heat charcoal grill to 350°F with convection setting, drip pan, and steel grid.
- 2
Grind vadouvan, white peppercorns, and cumin seeds in a spice grinder or mortar until fine.
- 3
Mix all rub ingredients together and measure 3 tablespoons; store remainder in airtight container.
- 4
Rub chicken with olive oil, then coat with measured spice rub.
- 5
Wash potatoes and pat dry.
- 6
Place chicken on grill and insert probe thermometer into thickest part of thigh without touching bone; set target internal temperature to 176°F.
- 7
Place potatoes alongside chicken.
- 8
Close grill lid and cook chicken approximately 70 minutes until target temperature is reached, while potatoes bake.
- 9
Peel garlic clove and mince finely.
- 10
Strip cilantro leaves and chop with chives.
- 11
Mix yogurt, harissa, garlic, cilantro, and chives; season with salt and pepper to taste.
- 12
Remove chicken and potatoes from grill when target temperature is reached.
- 13
Carefully remove skin from chicken and cut into small pieces.
- 14
Shred chicken meat and mix with skin pieces.
- 15
Halve potatoes lengthwise.
- 16
Top each potato half with pulled chicken.
- 17
Spoon sauce over top and garnish with cilantro leaves.
Tips
Grind spices fresh for maximum aroma; store leftover rub in airtight container for future use.
Do not let thermometer probe touch bone to ensure accurate internal temperature reading.
Measure only 3 tablespoons of rub for this batch to avoid over-seasoning.
Good to Know
Leftover spice rub keeps up to 3 months in airtight container. Pulled chicken and sauce store separately in refrigerator up to 3 days.
Prepare spice rub up to 1 week ahead. Mix sauce up to 4 hours prior and refrigerate.
Serve pulled chicken warm on halved baked potatoes with yogurt-harissa sauce and fresh cilantro garnish.
Common Mistakes
Do not skip grinding dried spices to avoid dull, uneven flavor.
Do not allow thermometer probe to touch bone to avoid false temperature reading.
Do not remove skin before shredding to avoid dry, tough texture in final dish.
Substitutions
Dairy-Free Swaps
General Alternatives
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