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Golden Barbecue Chicken Thighs

Golden Barbecue Chicken Thighs

with Stovetop Mac ’n’ Cheese and Green Beans

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Golden barbecue sauce has a jazzed-up flavor that’s as medal-worthy as its name suggests. Originally hailing from South Carolina, it features mustard as an ingredient. The tanginess that the condiment brings is a natural match for chicken thighs, coating them in lick-your-fingers-good succulence. It also goes well with the green beans and mac ’n’ cheese on the side—but then again, is there anything mac ’n’ cheese doesn’t go with?

Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 tablespoon

Ketchup

1.5 tablespoon

Yellow Mustard

½ teaspoon

Garlic Powder

½ ounce

Honey

½ teaspoon

Paprika

1 teaspoon

Cayenne Pepper

1 unit

Shallot

12 ounce

Chicken Thighs

1 cup

Gemelli Pasta

(ContainsWheat)

6 ounce

Green Beans

2 tablespoon

Cream Cheese

(ContainsMilk)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat26 g
Saturated Fat17 g
Carbohydrate93 g
Sugar20 g
Dietary Fiber7 g
Protein45 g
Cholesterol185 mg
Sodium560 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Strainer
Slotted Spoon
Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. In a small bowl, whisk together ketchup, 1½ TBSP mustard, 1 TBSP water, ½ tsp garlic powder, honey, ½ tsp paprika, ½ tsp sugar, and a pinch of cayenne (we sent more mustard, garlic, paprika, and cayenne than needed). Set aside.

2

Halve, peel, and mince half the shallot (use other half as you like). Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with salt and pepper, then add to pan. Cook until no longer pink in center, 4-6 minutes per side. Remove from pan and set aside.

3

While chicken cooks, add 1 cup gemelli (we sent more) to pot of boiling water. Cook, stirring occasionally, until almost tender, about 10 minutes, then add green beans to same pot. Continue cooking until both are tender, 3-4 minutes longer. Remove green beans with a slotted spoon or tongs and set aside. Drain gemelli.

4

Once chicken is cooked through, reduce heat under pan to medium and add sauce. Toss chicken to coat. Let cook until sauce has thickened to a sticky consistency, 2-3 minutes. Remove from heat.

5

Melt ½ TBSP butter in pot used for gemelli over medium-low heat. Add minced shallot and cook, tossing, until softened, about 2 minutes. Remove pot from heat. Add drained gemelli, 2 TBSP water, cream cheese, cheddar, and another ½ TBSP butter. Stir until creamy. Season with salt and pepper. TIP: If mixture is stiff, add another 1-2 TBSP water.

6

Sprinkle green beans with a drizzle of olive oil. Season with salt and pepper. Divide chicken, mac ’n’ cheese, and green beans between plates. Drizzle any sauce in pan over chicken. TIP: Stir a splash or two of water into sauce first if it seems stiff.