BBQ Chicken Ball with Green Asparagus in Lemon Vinaigrette and Potato Cubes

5 from 7 votes
Prep Time 35 minutes
Cook Time 2 hours 15 minutes
Rest Time 3 hours
Total Time 5 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 157 kcal


For the lemon vinaigrette:

  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Shallots
  • 2 tsp Grated lemon peel
  • 2 tsp Dijon mustard
  • 4 tbsp Olive oil
  • 0,25 tsp Coarse sea salt
  • 0,25 tsp Black pepper
  • 750 g Asparagus green

For the BBQ potatoes:

  • 1 kg Waxy potatoes
  • 2 tbsp Bbq spice mix
  • 150 ml Water
  • 4 tbsp Olive oil
  • 1 Pc. Lemon

For the mashed sweet potatoes:

  • 3 piece Sweet potatoes
  • 2 tbsp Butter
  • 1 shot Milk
  • 1 Pr Cinnamon
  • 1 Pr Brown sugar
  • 1 Pr Salt
  • 1 packet Marshmallow

BBQ chicken ball (1 portion):

  • 200 g Chicken breast fillet
  • 8 Pc. Bacon slices
  • 4 Pc. Jalapeño
  • 200 g Mountain cheese
  • 1 Pr Bbq spice mix


Lemon vinaigrette:

  • Mix the vinegar, shallot, lemon zest and mustard in a small bowl with a whisk.
  • Fold in the oil until the vinaigrette binds into an emulsion. Season with salt and pepper.
  • Remove the hard ends of the asparagus stalks by bending the lower ends of each stalk.
  • Lay out the asparagus spears on a large plate. Drizzle with a few tablespoons of vinaigrette and salt evenly.
  • Grill the asparagus over medium heat for six to eight minutes until tender.

BBQ potatoes:

  • Peel the potatoes and cut into cubes or wedges (not too small, otherwise it will be too dry).
  • Squeeze the lemon and mix the juice with the water, olive oil and the spice mixture.
  • Put the potato cubes in the marinade and stir vigorously.
  • Place the potatoes including the liquid on a baking sheet lined with baking paper and bake at 200 degrees top / bottom heat for about 45 minutes.
  • Turn occasionally.

Mashed Sweet Potatoes:

  • Peel, wash and cut the sweet potatoes into small pieces.
  • Put the pieces in a saucepan with water and boil, adding a little salt to the water. When the potatoes are tender, drain off the water.
  • Add butter, lukewarm milk, brown sugar and cinnamon and work the mixture into a mash.
  • Let the finished mass cool down and place in a greased baking dish.
  • Then cover the mass with marshmallows.
  • The baking dish goes into the oven at around 180 degrees for 15 to 20 minutes. The marshmallows should flow nicely and caramelize.

BBQ chicken ball (1 portion):

  • Cut the chicken breast into cubes and season to your own taste. Line a small bowl with bacon (crosswise) and then pour the diced chicken into it.
  • In the middle we place the mountain cheese (also cut into small cubes) and the jalapeños. Layer the chicken breast on top again.
  • Turn the mixture, including the bacon, over and wrap all the open areas with more bacon slices. At the end there is a small ball.
  • Roll the finished chicken ball in the spice mixture and place in the refrigerator for a few hours.
  • This gives the meat a little firmness and keeps its shape.
  • Fire up the grill / smoker and grill / smoke the balls indirectly over medium heat. The balls take about 1 hour in indirect heat.
  • About ten minutes before the end of the grill time, glaze the balls with a sweet BBQ sauce.


Serving: 100gCalories: 157kcalCarbohydrates: 7.8gProtein: 5.2gFat: 11.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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