BBQ Spanish-Style Chicken PLUS Chorizo Sausage with Smoky Potato Salad

Steps

1. Preheat BBQ to medium-high, if using. Peel and dice potatoes. Thinly slice spring onion. Add potatoes to a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on. Remove lid, then drop heat to medium. Cook for about 20 mins, until tender. Drain well and return to pot with spring onion, smoked paprika aioli, yoghurt and first measure of vinegar. Season with salt and pepper.
2. Pat chicken dry. Cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Coat in measure of spices and oil. Season with salt and pepper.
3. Cook chicken on BBQ for 3-5 mins each side (depending on thickness), or until cooked through. Cook sausages on BBQ for 8-10 mins, turning occasionally, until browned and cooked through. Rest chicken and sausages, covered, and thinly slice chicken before serving. Alternatively, heat oil in a frypan on medium-high and cook chicken and sausages using same method, in batches if needed.
4. Cut cucumber in half and thinly slice. Toss in a bowl with lettuce, olive oil and second measure of vinegar. Season with salt and pepper. Set aside for serving.
5. Plate up chicken, chorizo sausages, salad and potato salad. Dig in!