Kick’N Chicken Breakfast Skillet
Prep Time
2-4 hoursCook Time
1 hourTotal Time
3-5 hours
Ingredients
- 12–18 chicken drumsticks, trimmed
- New potatoes, halved
- Salted water
- Olive oil
- 2–3 tbsp Weber® Kick'N Chicken® Seasoning, divided
- 6 brown eggs
- Microgreens, for garnish
Recipe Courtesy of David Olson, Live Fire Republic
A hearty, family-style breakfast skillet by David Olson of Live Fire Republic, featuring tender, smoky chicken drumsticks, crispy hasselback potatoes, and perfectly seasoned eggs, all finished with a garnish of microgreens.
Directions
- Prepare chicken: Rinse chicken drumsticks with cold water and pat dry with paper towels. Arrange in a single layer on a rimmed baking sheet lined with a wire rack. Refrigerate uncovered for 2–4 hours to dry and tighten the skin.
- Preheat smoker or grill: 30 minutes before cooking, preheat the smoker or indirectly heated grill to 375°F. Remove the chicken from the refrigerator to bring it closer to room temperature.
- Prepare potatoes: Slice the new potatoes in a hasselback style. Par-boil in salted water for 10–15 minutes until slightly tender. Drain and set aside.
- Cook chicken: Brush the chicken drumsticks with olive oil and season generously with Weber® Kick'N Chicken® Seasoning. Place the chicken on the smoker or grill’s indirectly heated grates. Close the lid and roast slowly until the internal temperature reaches 160°F. Remove chicken from the smoker, cover with foil, and let rest.
- Sauté potatoes: Heat a well-oiled cast iron pan over medium-high heat. Add the par-boiled potatoes and sauté until the skin is crispy and golden. Remove from the pan and set aside.
- Cook eggs: Crack the eggs into the same cast iron pan. Dust with Weber® Kick'N Chicken® Seasoning and cook over easy until the whites are set, and the yolks remain bright and runny.
- Assemble skillet: Return the sautéed potatoes and rested chicken to the pan with the eggs. Season to taste with additional Weber® Kick'N Chicken® Seasoning. Garnish with microgreens and serve family-style.
