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Grilled Chipotle Chicken Legs

Grilled Chipotle Chicken Legs

with Potatoes and Green Beans

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Grilling is for more than just burgers: chicken is great on the grates, too—with these grilled legs, you’re practically guaranteed delectably crisp skin and smoky flavor. It also helps when there’s a good sauce to keep things bold; here, that’s a tangy mix of barbecue sauce, chipotle, and mustard that gets brushed all over the meat. P.S.: If your grill is still on winter break, no worries—this dish can also be prepared in the oven.

Tags:Spicy
Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ cup

BBQ Sauce

4 teaspoon

White Wine Vinegar

2 teaspoon

Dijon Mustard

1 teaspoon

Chipotle Powder

16 ounce

Chicken Legs

16 ounce

Yukon Gold Potatoes

1 tablespoon

Southwest Spice Blend

1 unit

Shallot

2 clove

Garlic

¼ ounce

Cilantro

6 ounce

Green Beans

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate62 g
Sugar17 g
Dietary Fiber9 g
Protein40 g
Cholesterol215 mg
Sodium760 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
Grill Pan
Small Bowl
Paper Towel
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Heat a grill for medium heat. (TIP: If cooking indoors, heat oven to 450 degrees.) In a small bowl, combine barbecue sauce, 1 tsp vinegar, 1 tsp mustard, and ¼ tsp chipotle powder (we’ll use more of the vinegar and mustard later; add a pinch more chipotle for extra heat).

2

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.

3

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.

4

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.

5

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.

6

Brush chicken all over with half the barbecue sauce mixture. Cover and grill 2 minutes more, flipping once. (TIP: If cooking indoors, brush after 25 minutes, then roast 10 minutes more.) Remove chicken from heat and brush with rest of sauce mixture. Divide chicken, potatoes, and green beans between plates. Garnish with remaining cilantro.