BBQ Chicken Hot Dogs with Cheddar Cheese & Roasted Potatoes

Preheat the oven to 225°C. Line a baking tray with baking paper.

Wash and cut the potatoes into wedges. Place them on the tray and season with salt, black pepper, dried thyme, and oil. Roast in the oven for about 25–30 minutes.

Dice the tomatoes into a bowl. Peel and finely chop the red onion into very small cubes and add it in. Grate in the zest of the washed lime and squeeze in the juice. Finely chop the coriander and mix it in. Season with salt, black pepper, and a pinch of sugar.

Pour the chicken into a saucepan. Bring to the boil and simmer for few minutes, or until the chicken is heated through.

Season the chicken with BBQ sauce, salt, and black pepper.

Line a shallow oven dish with baking paper and place the hot dog buns in it. Fill the buns with the chicken and sprinkle with Cheddar cheese. Place in the oven and bake for about 8–10 minutes, or until the cheese has melted.

Finish the roasted hot dogs with the fresh salsa.

Serve the BBQ chicken hot dogs with roasted potatoes and mayonnaise.