BBQ Chicken thigh with Rosemary potato

Boneless skinless chicken thigh           1 kg
oregano                                             1 tsp
Basil                                                   1 tsp
Garlic powder                                     1 tsp
Onion powder                                     1 tsp
Kashmiri chili powder                          1 tbsp
Salt                                                      as needed

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes. open the lid and continue to grill the chicken  while turning to both sides until it reaches 165 F. I used the kashmiri chili because it is mild in heat and its vibrant red colour


Rosemary potato

Large Potato            3
Salt                          as needed
Rosemary                 1/6 tsp
Onion powder           1 tsp
Butter                         1/4 tsp

Wash skin  and dice potatoes. mix all the ingredients together . Enclose the potatoes in the foil and seal with a double fold. make sure you have enough room to build steam. Grill the potato packet for about 20-25 minutes.