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.
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Baby Red Potatoes
White Wine Vinegar
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!