Grilled Chipotle Chicken Legs
with Potatoes and Green Beans
Grilling is for more than just burgers: chicken is great on the grates, too—with these grilled legs, you’re practically guaranteed delectably crisp skin and smoky flavor. It also helps when there’s a good sauce to keep things bold; here, that’s a tangy mix of barbecue sauce, chipotle, and mustard that gets brushed all over the meat. P.S.: If your grill is still on winter break, no worries—this dish can also be prepared in the oven.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ cup
BBQ Sauce
4 teaspoon
White Wine Vinegar
2 teaspoon
Dijon Mustard
1 teaspoon
Chipotle Powder
16 ounce
Chicken Legs
16 ounce
Yukon Gold Potatoes
1 tablespoon
Southwest Spice Blend
1 unit
Shallot
2 clove
Garlic
¼ ounce
Cilantro
6 ounce
Green Beans
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Heat a grill for medium heat. (TIP: If cooking indoors, heat oven to 450 degrees.) In a small bowl, combine barbecue sauce, 1 tsp vinegar, 1 tsp mustard, and ¼ tsp chipotle powder (we’ll use more of the vinegar and mustard later; add a pinch more chipotle for extra heat).
Pat chicken legs dry with a paper towel and rub all over with 1 tsp olive oil each. Season with plenty of salt and pepper. Add to grill and cover. Cook until no longer pink throughout, 35-40 minutes, flipping halfway through. TIP: If cooking indoors, roast chicken on a baking sheet in oven about 25 minutes.
Meanwhile, cut potatoes into ¾-inch cubes. Cut two pieces of kitchen foil, each about 12 inches long. Place potatoes on foil, adding about half to each, and sprinkle with Southwest spice, a large pinch of salt, and a drizzle of olive oil. Toss to coat. Tightly seal foil around potatoes, making two packets.
Place potato packets on grill and cook until tender, 25-35 minutes (or roast in oven about 35 minutes). Keep sealed until ready to serve. While chicken and potatoes cook, halve and peel shallot. Mince one half (save the rest for another use). Thinly slice garlic. Roughly chop cilantro. Heat a drizzle of olive oil in a large pan over medium-high heat. Add green beans and a large pinch of salt. Cook until just tender, about 5 minutes.
Add a drizzle of vegetable oil to same pan, then toss in garlic and minced shallot. Cook until fragrant, about 30 seconds. Stir 1 TBSP vinegar (you’ll have some left over) and remaining mustard. Cook 30 seconds more. Remove from heat, then add 1 TBSP butter and half the cilantro, stirring to melt. Season with salt and pepper. 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. (TIP: If cooking indoors, brush after 25 minutes, then roast 10 minutes more.) Remove chicken from heat and brush with rest of sauce mixture. Divide chicken, potatoes, and green beans between plates. Garnish with remaining cilantro.
