Chipotle Barbecue Chicken Thighs
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Chipotle Barbecue Chicken Thighs

Chipotle Barbecue Chicken Thighs

with Pesto Pasta Salad

Barbecue chicken is all about the sauce. Otherwise, it would just be a plain piece of meat. So you better have a good one to slather on. Our approach is to keep it simple, but with a little bit of intrigue. That’s why we’re adding chipotle to the mix for smokiness and a hint of spice. And with a pesto-dressed veggie pasta salad on the side, there will be no shortage of flavorful items on your plate.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

4 unit

Wooden Skewers

1 unit

Red Onion

1 unit


¼ cup

BBQ Sauce

1 teaspoon

Chipotle Powder

4.5 ounce

Penne Pasta

(Contains Wheat)

12 ounce

Chicken Thighs

4 ounce

Heirloom Grape Tomatoes

4 ounce

Fresh Mozzarella

(Contains Milk)

2 ounce


(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate75 g
Sugar18 g
Dietary Fiber5 g
Protein56 g
Cholesterol180 mg
Sodium790 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.


Baking Sheet
Small Bowl
Large Bowl


Preheat and Prep

Wash and dry all produce. Preheat grill or broiler to high. If grilling, place skewers in a shallow dish and cover with water to soak. Bring a medium pot of salted water to a boil. Halve, peel, and cut onion into ½-inch wedges. If broiling, cut zucchini into ½-inch cubes. If grilling, cut zucchini into ¾-inch cubes.

Season Veggies

If broiling, toss onion on one side of a baking sheet with a drizzle of olive oil. Toss zucchini on other side with a drizzle of olive oil. Season both with salt and pepper. If grilling, remove skewers from water. Thread onion and zucchini onto separate skewers, placing only one type of veggie on each. Drizzle with olive oil and season with salt and pepper.

Cook Veggies and Make Sauce

Broil or grill veggies until lightly charred, about 10 minutes. Meanwhile, stir together barbecue sauce and a pinch of chipotle powder in a small bowl. Add more chipotle powder to taste—it’s spicy.

Cook Pasta

Once water in pot is boiling, add 4½ oz penne (about ¾ of the package— use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then rinse under cold water.

Cook Chicken

Season chicken with salt and pepper. If broiling, place on a foil-lined baking sheet and brush with half the sauce. Broil until nearly cooked through, 10-12 minutes, then brush chicken with remaining sauce. Continue broiling until no longer pink in center, about 5 minutes more. If grilling, brush chicken with half the sauce, then grill over direct heat, 5-7 minutes per side. Brush with remaining sauce halfway through.

Toss Pasta and Serve

While chicken cooks, halve tomatoes. Cut mozzarella into ½-inch cubes. Toss tomatoes, mozzarella, pesto, zucchini, onion, and penne in a large bowl. (TIP: Remove veggies from skewers first, if using.) Divide penne mixture and chicken between plates and serve.