Grilled Chipotle Chicken Legs

Pat chicken legs dry with a paper towel and rub all over with 1 tsp olive oil each. Season with plenty of salt and pepper. Add to grill and cover. Cook until no longer pink throughout, 35-40 minutes, flipping halfway through. TIP: If cooking indoors, roast chicken on a baking sheet in oven about 25 minutes.

Meanwhile, cut potatoes into ¾-inch cubes. Cut two pieces of kitchen foil, each about 12 inches long. Place potatoes on foil, adding about half to each, and sprinkle with Southwest spice, a large pinch of salt, and a drizzle of olive oil. Toss to coat. Tightly seal foil around potatoes, making two packets.

Place potato packets on grill and cook until tender, 25-35 minutes (or roast in oven about 35 minutes). Keep sealed until ready to serve. While chicken and potatoes cook, halve and peel shallot. Mince one half (save the rest for another use). Thinly slice garlic. Roughly chop cilantro. Heat a drizzle of olive oil in a large pan over medium-high heat. Add green beans and a large pinch of salt. Cook until just tender, about 5 minutes.

Add a drizzle of vegetable oil to same pan, then toss in garlic and minced shallot. Cook until fragrant, about 30 seconds. Stir 1 TBSP vinegar (you’ll have some left over) and remaining mustard. Cook 30 seconds more. Remove from heat, then add 1 TBSP butter and half the cilantro, stirring to melt. Season with salt and pepper. Once chicken is cooked, increase grill heat to medium high.