Loaded with flavor that is! The bacon, Tiger Sauce, cheese and Dizzy Pig rub all work together to make this chicken and potatoes dish something special. It’s super easy to make and the touch of smoke from baking it in your grill or smoker really amps up the flavors.
Pre-heat your smoker, grill or kamado cooker to 400 degrees. If you’re using wood chunks use fruit or nut woods like cherry and pecan.
Start by dicing 16 medium red potatoes and 2 pounds of chicken breast into about 1″ pieces. Place in a foil pan and season really well.
For this recipe I used two of my personal “go-to” seasonings – Dizzy Dust from Dizzy Pig and Tiger Sauce. I’m a big fan of Dizzy Pig rubs and seasonings and use them often in my cooking. The folks at Dizzy Pig are very particular about using the freshest herbs and spices and processing them so that they don’t lose their flavor. BBQ Pit Stop sells Dizzy Pig seasonings in the stores and online. Tiger Sauce is sweet and sour with some kick from cayenne peppers and is available at most grocery stores.
Combine 1 cup of olive oil with 3/4 of a cup of Tiger Sauce. Mix well with a whisk.
Pour the olive oil/Tiger Sauce mixture over the chicken and potato cubes. Use a large spoon to stir the mixture until all the pieces are evenly coated. Place in a smoker, grill or kamado cooker that’s been pre-heated to 400 degrees. I used my Yoder YS480.
Let the chicken and potatoes bake for 1 hour. While it’s baking chop 1 pound of bacon into small pieces and cook them in a pan until crispy. Drain well and set aside.
After an hour cover the chicken and potatoes with the crispy bacon pieces. Then top with 4 cups of shredded cheddar cheese. Place back in the smoker for 15 -20 minutes or until the cheese is completely melted.
Once the cheese topping is completely melted remove from the smoker.
Top each serving with Ro-Tel, sour cream and chives. This is a hearty dish that your family will love on chilly autumn nights. It’s great for tailgate parties too!