Smoky Chipotle Grilled Chicken Legs with Potatoes and Green Beans

Fire up the grill for a bold and satisfying dinner that goes beyond the usual burgers. These chicken legs are rubbed with spices, grilled until the skin is crisp, then brushed with a tangy chipotle barbecue sauce that brings the heat. Served alongside smoky foil-packet potatoes and bright green beans, this meal is a complete crowd-pleaser.

If your grill is still in winter storage, no worries-the whole dish can be roasted in the oven with equally delicious results. Either way, you’ll have a flavorful, fuss-free dinner on the table in under an hour.

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Ingredients

0.25 cup BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Heat a grill for medium heat (or preheat oven to 450°F if cooking indoors). In a small bowl, combine barbecue sauce, 1 teaspoon vinegar, 1 teaspoon mustard and ¼ teaspoon chipotle powder. Set aside.
2. Pat chicken legs dry with paper towels. Rub each leg with 1 teaspoon olive oil and season generously with salt and pepper. Place on the grill, cover and cook until no longer pink throughout, 35-40 minutes, flipping halfway. If using the oven, roast on a baking sheet for about 25 minutes.
3. While chicken cooks, cut potatoes into ¾-inch cubes. Tear two 12-inch sheets of aluminum foil. Divide potatoes between the sheets, then sprinkle each with half the Southwest spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat, then seal the foil tightly to form two packets.
4. Place potato packets on the grill and cook until tender, 25-35 minutes (or roast in the oven for about 35 minutes). Keep sealed until ready to serve. Meanwhile, halve and peel the shallot; mince one half (save the rest for another use). Thinly slice the garlic. Roughly chop the cilantro.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add green beans and a pinch of salt; cook until just tender, about 5 minutes. Add a drizzle of vegetable oil to the same pan, then toss in garlic and minced shallot. Cook until fragrant, about 30 seconds. Stir in 1 tablespoon vinegar and the remaining mustard; cook 30 seconds more. Remove from heat, add 1 tablespoon butter and half the cilantro and stir until melted. Season with salt and pepper.
6. Once chicken is cooked, increase grill heat to medium-high. Brush chicken all over with half the barbecue sauce mixture. Cover and grill 2 minutes more, flipping once. (If roasting in the oven, brush after 25 minutes, then roast 10 minutes more.) Remove chicken from heat and brush with remaining sauce. Serve chicken alongside potatoes and green beans, garnished with remaining cilantro.

Recipe Tips

FAQ

Can I use chicken thighs or breasts instead of legs?

Yes, but cooking times will vary. Bone-in thighs may need similar time, while boneless breasts cook faster. Always check for doneness (internal temp 165°F).

What can I substitute for Southwest spice blend?

Mix equal parts chili powder, cumin, garlic powder and a pinch of cayenne for a similar flavor.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The green beans will still be delicious.