Smoky BBQ Chicken Thighs with Creamy Potato and Green Bean Salad

Get ready for barbecue season with this crowd-pleasing dish of smoky char-grilled chicken thighs. The chicken gets beautifully charred on the grill (or under the broiler) and is slathered with tangy barbecue sauce. On the side, a creamy potato salad studded with tender green beans and scallions adds a cool, refreshing contrast.

This classic combination is perfect for warm-weather dining. The potatoes are boiled until tender, then tossed with crisp green beans, mayonnaise and a splash of white wine vinegar. It’s a simple, satisfying meal that brings all the flavors of a backyard cookout to your table.

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Ingredients

12 Chicken ThighsView ingredient guideLike ingredientDislike ingredient

6 Green BeansView ingredient guideLike ingredientDislike ingredient

12 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 ScallionsView ingredient guideLike ingredientDislike ingredient

2 White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 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 your grill to high or set your oven to broil or 500°F. Trim the scallions and slice them thinly, keeping the white and green parts separate. Cut the potatoes into ¾-inch pieces. Trim the ends off the green beans and cut them into 2-inch pieces.
2. Place the potatoes in a large pot of salted water. Bring to a boil and cook until easily pierced with a knife, about 10-12 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl and place in the refrigerator to cool. Keep the pot of boiling water on the stove.
3. Line a baking sheet with aluminum foil and lightly oil it. Arrange the chicken thighs on the sheet and season with salt and pepper. Brush the tops with half of the BBQ sauce. Broil, bake or grill until charred in spots, about 5-7 minutes. Flip the chicken and brush with the remaining BBQ sauce. Continue cooking until no longer pink in the center, about 7-10 minutes more. If using a grill, add the sauce during the last 2 minutes of grilling.
4. Add the green beans to the pot of boiling water. Cook until tender but still crisp, about 3-4 minutes. Drain and rinse under cold water. Shake the green beans in a strainer to remove excess water.
5. In the bowl with the cooled potatoes, add the green beans, scallion whites, mayonnaise and 2 teaspoons of white wine vinegar (you’ll have extra). Toss to combine. Season with salt and pepper to taste.
6. Divide the potato salad among plates. Top with the chicken thighs. Garnish with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, but adjust cooking time as breasts may cook faster. Use a meat thermometer to ensure they reach 165°F.

Can I make the potato salad ahead of time?

Absolutely. Prepare the potato salad up to a day in advance and refrigerate. Let it come to room temperature before serving.

Is this recipe gluten-free?

Yes, the ingredients listed are naturally gluten-free. Always check labels on BBQ sauce and mayonnaise to be sure.