Smoky Chipotle BBQ Chicken Thighs with Pesto Pasta Salad

Barbecue chicken is all about the sauce-otherwise, it’s just plain meat. This recipe takes it up a notch with a smoky chipotle kick that adds depth and a gentle heat. Paired with a refreshing pesto-dressed pasta salad loaded with tender zucchini, sweet red onion, juicy tomatoes and creamy mozzarella, every bite is a flavor explosion.

Whether you fire up the grill or use the broiler, this meal comes together in about 30 minutes. The chipotle barbecue sauce is simple to make and the pasta salad is a breeze to toss together while the chicken cooks. It’s a complete, satisfying dinner that’s sure to become a favorite.

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Ingredients

4 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 cup BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat grill or broiler to high. If grilling, place skewers in a shallow dish and cover with water to soak. Bring a medium pot of salted water to a boil. Halve, peel and cut onion into ½-inch wedges. If broiling, cut zucchini into ½-inch cubes. If grilling, cut zucchini into ¾-inch cubes.
2. If broiling, toss onion on one side of a baking sheet with a drizzle of olive oil. Toss zucchini on the other side with a drizzle of olive oil. Season both with salt and pepper. If grilling, remove skewers from water. Thread onion and zucchini onto separate skewers, placing only one type of veggie on each. Drizzle with olive oil and season with salt and pepper.
3. Broil or grill veggies until lightly charred, about 10 minutes. Meanwhile, stir together barbecue sauce and a pinch of chipotle powder in a small bowl. Add more chipotle powder to taste-it’s spicy.
4. Once water in pot is boiling, add 4½ oz penne (about ¾ of the package-use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then rinse under cold water.
5. Season chicken with salt and pepper. If broiling, place on a foil-lined baking sheet and brush with half the sauce. Broil until nearly cooked through, 10-12 minutes, then brush chicken with remaining sauce. Continue broiling until no longer pink in center, about 5 minutes more. If grilling, brush chicken with half the sauce, then grill over direct heat, 5-7 minutes per side. Brush with remaining sauce halfway through.
6. While chicken cooks, halve tomatoes. Cut mozzarella into ½-inch cubes. Toss tomatoes, mozzarella, pesto, zucchini, onion and penne in a large bowl. (Tip: Remove veggies from skewers first, if using.) Divide penne mixture and chicken between plates and serve.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts can be substituted. Adjust cooking time as needed, as breasts may cook faster. Ensure they reach an internal temperature of 165°F.

Can I make this recipe dairy-free?

Absolutely. Omit the fresh mozzarella or use a dairy-free alternative. Check that your pesto is dairy-free as well.

What if I don't have a grill or broiler?

You can cook the chicken in a skillet over medium-high heat. Sear on both sides, then reduce heat and cook through. Roast the vegetables in the oven at 425°F until tender and lightly charred.