Char-Broiled Barbecue Chicken
with Summery Potato and Green Bean Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Thighs
12 ounce
Green Beans
4 ounce
BBQ Sauce
4 unit
Scallions
2 jar
Mayonnaise
(Contains Eggs)
24 ounce
Baby Red Potatoes
2 tablespoon
White Wine Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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!
