Smoky Chipotle Grilled Chicken Legs with Garlic Green Beans and Foil-Packet Potatoes

Grilling isn’t just for burgers and steaks-chicken legs are a fantastic choice for the grates. The high heat crisps the skin beautifully while infusing the meat with a subtle smokiness. Paired with a tangy, spicy chipotle barbecue sauce, these chicken legs are anything but boring. The sauce, made with barbecue sauce, chipotle powder, Dijon mustard and white wine vinegar, gets brushed on during the last few minutes of grilling for a bold, sticky finish.

On the side, you’ll find tender green beans tossed with garlic, shallots and a touch of butter, plus Yukon Gold potatoes roasted in foil packets right on the grill. Everything comes together for a complete, satisfying meal. Don’t have a grill? No problem-this dish can be made entirely in the oven. Follow the indoor cooking tips in the instructions for equally delicious results.

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Ingredients

0.5 cup BBQ SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

32 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

32 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 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 to medium heat. (If cooking indoors, preheat oven to 450°F.) In a small bowl, combine barbecue sauce, 2 teaspoons white wine vinegar, 2 teaspoons Dijon mustard and ¼ teaspoon chipotle powder. Set aside. (Add more chipotle for extra heat.)
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. (Indoor method: roast on a baking sheet in the oven for about 25 minutes.)
3. Cut potatoes into ¾-inch cubes. Tear four 12-inch squares of aluminum foil. Divide potatoes evenly among the foil squares. Sprinkle each portion with Southwest spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat, then tightly seal the foil to form 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. While chicken and potatoes cook, halve, peel and mince the shallot. Thinly slice the garlic. Roughly chop the cilantro. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add green beans and a pinch of salt; cook until just tender, about 5 minutes.
5. Add a drizzle of vegetable oil to the same skillet, then toss in the garlic and shallot. Cook until fragrant, about 30 seconds. Stir in the remaining white wine vinegar and Dijon mustard. Cook 30 seconds more. Remove from heat, add 2 tablespoons butter and half the cilantro, stirring until butter melts.
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. (Indoor method: brush after 25 minutes of roasting, then roast 10 minutes more.) Remove chicken from heat and brush with remaining sauce. Divide chicken, potatoes and green beans among plates. Garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use chicken thighs or breasts instead of legs?

Yes, but cooking times will vary. Thighs may need slightly less time and breasts should be cooked until they reach an internal temperature of 165°F. Adjust grilling or roasting time accordingly.

What can I substitute for chipotle powder?

You can use smoked paprika mixed with a pinch of cayenne pepper for a similar smoky heat. Adjust to taste.

Can I make this dish ahead of time?

The chicken and potatoes are best served fresh. However, you can prepare the barbecue sauce and chop the vegetables in advance. Store them separately in the refrigerator until ready to cook.