Smokin’ Potato Salad with Rotisserie Chicken

Get ready to fire up your grill and your taste buds—this Smokin’ Potato Salad with Rotisserie Chicken is about to become the star of your next cookout! We’re talking tender, juicy chicken infused with smoky goodness, paired with a creamy, zesty potato salad that’s loaded with flavor and just the right amount of crunch. Whether you’re feeding a crowd or just craving something bold and satisfying, this recipe brings serious backyard BBQ vibes with a delicious twist. Let’s get brining, grilling and chilling!

Ingredients:

4 lbs whole chicken, giblets discarded and excess fat around the neck and tail trimmed

For the brine: 
3/4 cup kosher salt (plus more for seasoning)
1/2 cup light brown sugar
3 shallots – rough chopped
3-4 garlic cloves rough chopped
1 celery stalk, rough chopped

For the Potato Salad: 
1/2 cup coarsely chopped fresh cilantro
2 tablespoons canola oil, plus more for the grill
2 pounds Yukon gold potatoes (5 to 6 potatoes)
2 teaspoons smoked paprika
Salt and pepper
1 cup diced celery (from 2 to 3 stalks)
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons pickles
Juice of 1/2 lemon

Instructions: 

1. Preheat the barbeque to 400˚F.
2. Begin by creating a brine by filling a large bowl with water, salt, garlic, shallots and celery. Place the whole chicken in, cover and let brine in the fridge for 4-6 hours.
3. When ready, remove the chicken from the brine, rinse it off and pat dry. Truss the chicken with cooking twine to protect the wings and legs from burning.
4. Secure the chicken to rotisserie spit and place on the barbeque. Brush the chicken with barbecue sauce and rotate and brush occasionally for even cooking.
5. Meanwhile, place your potatoes in a large bowl. Season with olive oil, smoked paprika, salt and pepper and mix to coat evenly.
6. Place in a grill basket and place on the barbeque.
7. When ready, remove from the barbeque. Place your potatoes in a large bowl. Add mayonnaise, sour cream, salt and pepper, pickles, celery, red onions, mustard, lemon juice and mix until coated evenly. Top with cilantro and serve.

And there you have it—crispy, smoky rotisserie chicken and a bold, creamy potato salad that’s anything but ordinary. It’s the kind of meal that makes you want to kick back with a cold drink, soak up the sunshine and go back for seconds (and maybe thirds). Whether you’re hosting a weekend BBQ or just treating yourself to something special, this dish brings the flavor and the fun. Dig in and enjoy every bite!