Char-Broiled BBQ Chicken
with Summery Potato & Green Bean Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Eggs)
2 tablespoon
White Wine Vinegar
Not included in your delivery
1 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Serve: Serve the char-broiled BBQ chicken on a bed of summery potato & green bean salad. Garnish with the reserved scallion greens, and enjoy!
