HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHot Honey Barbecue Chicken Legs
Hot Honey Barbecue Chicken Legs

Hot Honey Barbecue Chicken Legs

with a Charred Poblano, Corn, and Sweet Potato Salad

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If this recipe were a person, it would be that buddy who is all smiles and pleasantness from Monday to Friday but a bit of a wild thing when the weekend rolls around. The crispy chicken and roasted sweet potatoes keep things tried-and-true, while the corn poblano salsa and spicy honey glaze are here to shake it up. But it doesn’t matter whether you’re a plain Jane or a feisty Frank—we think you’ll enjoy this dish either way.


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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

13.4 ounce


1 unit

Roma Tomato

1 unit


1 unit


1 unit

Poblano Pepper

¼ ounce


16 ounce

Chicken Legs

2 ounce

BBQ Sauce

¾ ounce

Hot Honey

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat48 g
Saturated Fat13 g
Carbohydrate74 g
Sugar30 g
Dietary Fiber10 g
Protein41 g
Cholesterol215 mg
Sodium500 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Paper Towel
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Cut sweet potato into ½-inch cubes. Drain and rinse corn. Core, seed, and dice tomato. Halve and peel shallot, then cut into ½-inch-thick slices. Halve lime. Core, seed, and dice poblano. Finely chop cilantro.


Toss sweet potato with a drizzle of oil, salt, and pepper on one side of a foil-lined baking sheet. Roast in oven for 15 minutes (we’ll add more to the sheet then). Meanwhile, pat chicken dry with a paper towel and season all over with salt and pepper.


Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until skin is crisp, 5-6 minutes per side. Give sweet potato on sheet a toss, then add chicken to same sheet. Roast until sweet potato is tender and chicken is cooked through, about 15 minutes.


Add corn and 1 TBSP butter to pan used for chicken over medium-high heat. Cook, stirring occasionally, until lightly charred in spots, 5-8 minutes. (TIP: If corn pops, cover pan.) Season with salt and pepper. Remove from pan and set aside in a medium bowl. Add poblano, shallot, and a drizzle of oil to same pan over medium-high heat. Cook, stirring often, until slightly blistered, 4-5 minutes. Season with salt and pepper. Set aside in bowl with corn.


In a small bowl, stir together barbecue sauce, a squeeze or two of lime, and as much hot honey as you like (start with half and add more to taste). Remove sweet potato from baking sheet once tender and transfer to bowl with veggies. Heat broiler to high. Set aside half the barbecue sauce mixture for serving, then brush chicken with remaining half. Broil until sauce is tacky and beginning to char, about 3 minutes.


Toss tomato, cilantro, and a squeeze or two of lime into bowl with veggie mixture. Season with salt and pepper. Divide between plates along with chicken. Serve with reserved sauce on the side for drizzling over.