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Char-Broiled BBQ Chicken

Char-Broiled BBQ Chicken

with Summery Potato & Green Bean Salad

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Nothing says summer like barbecue! That’s why we’re kicking of the season with one of our favorite summertime dishes: barbecue chicken and potato salad! We’re dressing this potato salad up with fresh basil and crisp green beans. If you have a grill it is great to use for this recipe instead of the broiler.

Tags:Gluten-free
Allergens:Eggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Baby Red Potatoes

6 ounce

Green Beans

½ ounce

Basil

2 unit

Scallions

12 ounce

Chicken Thighs

1 jar

BBQ Sauce

1 jar

Mayonnaise

(ContainsEggs)

2 tablespoon

White Wine Vinegar

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2209.152 kJ
Calories528 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber6 g
Protein37 g
Cholesterol0 mg
Sodium517 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Large Pot
Slotted Spoon
Aluminum Foil
Baking Sheet
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the broiler to high or oven up to 500 degrees. If you’re using a grill instead, you can fire it up to high! Trim, then thinly slice the scallions, keeping the greens and whites separate. Cut the potatoes into ¾-inch pieces. Thinly slice the basil leaves. Trim the ends of the green beans.

2

Cook the potatoes: Place the potatoes in a large pot of salted water and bring to a boil for 10-12 minutes, until fork-tender. Remove the potatoes with a slotted spoon (keep the water boiling on the stove for later!) and place them in a medium bowl. Gently rinse under cold water to cool.

3

While the potatoes cook, place the chicken thighs on a lightly oiled, foil-lined baking sheet. Season on all sides with salt and pepper, then coat the top side with half the barbecue sauce. Place the chicken under the broiler for 5-7 minutes. Flip the chicken, coat with the remaining barbecue sauce, and broil for another 7-10 minutes, until lightly charred and cooked through. TIP: If you’re using the grill, just brush the sauce on towards the end of cooking.

4

Add the green beans to the boiling water and cook for 3-4 minutes, until crisp-tender. Drain, rinse under cold water, and thoroughly dry. Finally, cut the beans into 2-inch pieces.

5

Toss the green beans, basil, scallion whites, mayonnaise, and 2 teaspoons white wine vinegar into the bowl with the potatoes. Season generously (to taste) with salt and pepper.

6

Serve: Serve the char-broiled BBQ chicken on a bed of summery potato & green bean salad. Garnish with the reserved scallion greens, and enjoy!