We’ve got a good feeling the entire family will love this chicken dish. Why? Well, our chefs decided to use thighs instead of the breast. This cut of meat has a deeper, richer flavor — not to mention an irresistible crisp texture without the skin! But if you’re not the biggest fan, simply trim of some of the fat before cooking.
Baby Red Potatoes
White Wine Vinegar
Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. If you have a grill, fire it up to high! Thinly slice the scallions, keeping the greens and whites separate. Cut the potatoes into ¾-inch cubes. Trim the ends of the green beans.
Start the potatoes and the chicken: Place the potatoes in a large pot of salted water. Bring to a boil for 10-12 minutes, until tender. While the potatoes cook, place the chicken thighs on a lightly oiled, foil-lined baking sheet. Season on all sides with salt and pepper, the coat the top side with half the barbecue sauce. Place under the broiler for 5-7 minutes.
Remove the potatoes with a slotted spoon (keep the water boiling on the stove for later!) and place in a medium bowl. Set them aside in the fridge to cool. Now back to the chicken. Flip and coat with the remaining barbecue sauce, and broil another 7-10 minutes, until lightly charred and cooked through. TIP: You can also cook the chicken on the grill! Just brush the sauce on towards the end of cooking.
Add the green beans to the boiling water. Cook 3-4 minutes, until crisp-tender. Drain, rinse under cold water, and thoroughly dry. Cut into 2-inch pieces.
Add the green beans, scallion whites, 5 Tablespoons mayonnaise, and 4 teaspoons white wine vinegar to the bowl with the potatoes and toss to mix well. Season generously with salt and pepper.
Serve: Serve the char-broiled barbecue chicken on a bed of summery potato and green bean salad, garnish with the reserved scallion greens, and enjoy!