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Brined, Smoked Half Chicken with Roasted Sweet Potatoes and Sauteed Kale

As we're nearing in on the Fall weather, comfort food is becoming extremely appealing. Here's a classic #petesplates dish that would make the perfect Sunday Dinner.

Brined, Smoked Half Chicken with Roasted Sweet Potatoes and Sauteed Kale

Serves 4

2 whole chickens split and brined (see below)

2 # sweet potato peeled and medium diced

2 bunches kale, stemmed, cleaned and chopped

1 cup julienned yellow onion

1 T Salt

1/2 T black pepper

1 t paprika

2 T Avocado Oil

Rub for Chicken

1 T Paprika

1 T Garlic Powder

1 T Onion Powder

1/2 t cayenne

1/2 t cumin

1 t oregano

1/2 T Salt

1/2 T Black Pepper

Blend all seasonings together in bowl

Start the day before soaking the chicken in enough water to cover after having dissolved 1/4 cups salt into the water. Refrigerate over night.

Set up grill with a smoking tray of wood chips. I use 6"x6" tray filled with chips, with about 2 softballs worth of charcoal under the tray. Get it going and once the coals have begun to settle down and tray is smoking add meat. Smoke and grill spice rubbed and brined chicken for approx two hours. Don't let grill get hotter than 250F or so.

When chicken has a little less than an hour, turn the oven to 375F, chop sweet potatoes and toss with 1 T avocado oil, half of salt and paprika. Roast for 40 minutes.

Then clean and chop kale. Start rest of avocado oil on medium high in large saute pan. Add onions and pinch of salt. Cook for 4-6 minutes, then add kale and turn on high. Kale should cook for 6-8 minutes, don't season till end as it cooks down quite a bit.

Pull chicken off grill and let rest for 6-8 minutes before serving with kale and sweet potatoes.


As always, check out this week's Pete's Paleo menu here or go directly to order here.

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