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American Recipes

Char-Grilled Barbecue Chicken

Char-Grilled Barbecue Chicken

Char-Grilled Barbecue Chicken

with Creamy Green Bean and Potato Salad

Recipe Development TeamPublished on March 30, 2017

4.1

(4.2K customers rated)

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With the temperatures rising, we’re getting in the mood for some more grill-friendly fare. To scratch that itch, we’re kicking off ’cue season with a favorite: barbecue chicken thighs. They get beautifully smoky and charred on the grill (but are just as delicious if you’d rather make them in your oven). And because there’s no need to mess with a classic, we’re adding a traditional creamy potato salad with green beans on the side.

Tags:

Gluten-free

Allergens:

Eggs

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12

Chicken Thighs

6

Green Beans

12

Yukon Gold Potatoes

2

Scallions

2

White Wine Vinegar

2

Mayonnaise

(Contains: Eggs)

2

BBQ Sauce

Not included in your delivery

1

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat29 g

Saturated Fat6 g

Carbohydrate44 g

Sugar14 g

Dietary Fiber7 g

Protein33 g

Cholesterol140 mg

Sodium480 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

•Bowl

•Large Pot

•Aluminum Foil

•Baking Sheet

Instructions

Preheat and Prep

1

Wash and dry all produce. Preheat broiler or grill to high or oven to 500 degrees. Trim, then thinly slice scallions, keeping greens and whites separate. Cut potatoes into ¾-inch pieces. Trim any stems from green beans, then cut into 2-inch pieces.

Boil Potatoes

2

Place potatoes in a large pot of salted water. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Using a slotted spoon, transfer potatoes to a medium bowl, keeping pot of boiling water on stove. Place bowl in refrigerator to cool potatoes.

Cook Chicken

3

Line a baking sheet with aluminum foil and lightly oil. Place chicken on sheet. Season with salt and pepper. Brush tops with half the barbecue sauce. Broil, bake, or grill until charred in spots, 5-7 minutes. Flip and brush with remaining barbecue sauce. Broil or bake until no longer pink, 7-10 minutes. TIP: Skip sheet if using grill, adding sauce during last 2 minutes of grilling.

Cook Green Beans

4

Add green beans to pot with boiling water. Cook until tender but still crisp, 3-4 minutes. Drain, then rinse under cold water. Shake green beans in strainer over sink to dry.

Make Potato Salad

5

Add green beans, scallion whites, mayonnaise, and 2 tsp white wine vinegar (we sent more) to bowl with potatoes. Toss to combine. Season with salt and pepper.

Plate and Serve

6

Divide potato salad between plates. Top with chicken. Garnish with scallion greens and serve.

Meal right image

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