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Charred Chipotle-Rosemary Chicken & Grilled Potato Salad
Savoroid Latin & Caribbean
Designed specifically for a charcoal grill.

Charred Chipotle-Rosemary Chicken & Grilled Potato Salad

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CARLISLE SELECT BLEND Buy now from Salted Perfection $16

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There’s a specific memory I have of a backyard party where the air smelled like smoke, spice, and damp earth. It was this beautiful collision of worlds—the fiery heat of Latin cooking meeting the comforting, herbaceous roots of Europe. This dish captures that exact moment. We’re taking juicy chicken and humble potatoes, hitting them with the unique profile of the Carlisle Select Blend—where chipotle meets rosemary—and letting the charcoal do the heavy lifting. It’s a meal that feels like home, no matter where you’re from.

Regional Influences
Latin & Caribbean Northern & Central European
Made to serve: 3-4
Scale:

Ingredients

  • 4 large chicken leg quarters (bone-in, skin-on)
  • 2 lbs Yukon Gold potatoes, scrubbed and cut into thick wedges
  • 3 tbsp olive oil, divided
  • 3 tbsp Salted Perfection Carlisle Select Blend, divided
  • 1/2 cup sour cream
  • 2 tbsp apple cider vinegar
  • 3 green onions, thinly sliced

Instructions

  1. Get your charcoal grill going. You want a two-zone fire: pile the hot coals on one side for direct searing, and leave the other side empty for indirect cooking. Aim for medium-high heat (around 400°F).
  2. While the coals are heating, place the potato wedges in a microwave-safe bowl with a splash of water. Cover and steam them in the microwave for about 5–6 minutes until they are just starting to soften but aren't fully cooked. Drain and pat dry.
  3. In a small bowl, toss the par-cooked potatoes with 1 tablespoon of olive oil and 1 tablespoon of Salted Perfection Carlisle Select Blend. Set them aside.
  4. Rub the chicken leg quarters with the remaining 2 tablespoons of olive oil, then coat them generously with the remaining 2 tablespoons of Salted Perfection Carlisle Select Blend. Make sure to get under the skin where possible for deep flavor.
  5. Place the chicken skin-side up on the cool (indirect) side of the grill. Cover the grill with the vents open and let it roast for about 30–35 minutes. This renders the fat slowly without burning the skin.
  6. Move the chicken to the hot side of the grill, skin-side down, to crisp it up. Grill for 3–5 minutes until the skin is charred and crispy, and the internal temperature reaches 165°F. Move the chicken to a platter to rest.
  7. While the chicken rests, throw the potato wedges directly over the hot coals. Grill them for about 3–4 minutes per side until they have nice grill marks and are tender all the way through.
  8. Whisk the sour cream and apple cider vinegar together in a large mixing bowl. Toss the hot grilled potatoes and sliced green onions into this mixture until creamy and coated. Serve alongside the chicken. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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