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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.

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

1 unit

Sweet Potato

13.4 ounce

Corn

1 unit

Roma Tomato

1 unit

Shallot

1 unit

Lime

1 unit

Poblano Pepper

¼ ounce

Cilantro

16 ounce

Chicken Legs

2 ounce

BBQ Sauce

¾ ounce

Hot Honey

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat46 g
Saturated Fat13 g
Carbohydrate80 g
Sugar36 g
Dietary Fiber10 g
Protein36 g
Cholesterol215 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
Strainer
Aluminum Foil
Baking Sheet
Paper Towel
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust racks to upper and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch cubes. Drain and rinse corn. Dice tomato. Halve and peel shallot, then cut into ½-inch-thick wedges. Halve lime. Core, deseed, and dice poblano. Chop cilantro.

2

Pat chicken dry with paper towels; season all over with salt and pepper. Toss sweet potato with a drizzle of oil, salt, and pepper on a foil-lined baking sheet. Place seasoned chicken, skin sides up, on a separate foil-lined baking sheet.

3

Place chicken on top rack and sweet potato on middle rack of oven. Roast until chicken is cooked through and sweet potato is browned and tender, 30-35 minutes.

4

Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add corn and 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, 5-6 minutes. Season with salt and pepper. Transfer to bowl with corn.

5

In a small bowl, combine barbecue sauce, a squeeze or two of lime juice, and as much hot honey as you like (start with a little and add more to taste). Remove sweet potato from oven once tender and transfer to bowl with veggies. Heat broiler to high. Brush chicken with half the barbecue mixture (save the rest for serving). Broil until sauce is tacky and beginning to char, about 3 minutes.

6

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.