Char-Broiled Barbecue Chicken

Char-Broiled Barbecue Chicken

with Summery Potato and Green Bean Salad

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

12 ounce

Green Beans

4 ounce

BBQ Sauce

4 unit


2 jar



24 ounce

Baby Red Potatoes

2 tablespoon

White Wine Vinegar

Not included in your delivery

2 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2075.264 kJ
Calories496 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber6 g
Protein38 g
Cholesterol155 mg
Sodium450 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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!