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Char-Broiled Barbecue Chicken
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Char-Broiled Barbecue Chicken

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.

:
Gluten-free
:
Eggs

30 minutes

/

24 ounce

Chicken Thighs

12 ounce

Green Beans

4 ounce

BBQ Sauce

4 unit

Scallions

2 jar

Mayonnaise

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24 ounce

Baby Red Potatoes

2 tablespoon

White Wine Vinegar

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Calories496 kcal
Energy (kJ)2075 kJ
Fat21 g
Saturated Fat4 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber6 g
Protein38 g
Cholesterol155 mg
Sodium450 mg

Baking Sheet
Large Pot
Bowl
Slotted Spoon
Strainer

Prep
1

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.

2

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.

Finish the potatoes and chicken
3

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.

Cook the green beans
4

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.

Make the potato salad
5

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.

6

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!