Festival Classic Lunch: Firecracker Grilled Chicken & Smoky Potato Salad

Allergens

Soy, Wheat (if using gluten-free soy sauce)

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1/2 cup firecracker sauce (see below)
• 3 lbs baby potatoes, halved or quartered depending on size
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste For the Firecracker Sauce:
• 1/2 cup honey
• 1/4 cup hot sauce (e.g., Frank's RedHot)
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. In a small bowl, whisk together all ingredients for the Firecracker Sauce. Set aside.
2. Preheat your grill to medium high heat, approximately 375°F (190°C).
3. Brush both sides of the chicken breasts with half of the prepared Firecracker Sauce and season with salt and pepper to taste.
4. Grill the chicken for 6 8 minutes per side or until cooked through and registers an internal temperature of 165°F (74°C). Remove from grill, tent with foil, and let rest for 5 minutes before slicing.
5. In a large pot, boil the potatoes in salted water until fork tender, about 10 12 minutes. Drain and toss with olive oil, smoked paprika, garlic powder, salt, and pepper to taste.
6. Brush the reserved Firecracker Sauce on the cooked and sliced chicken breasts and serve alongside the seasoned potatoes.

Chef’s Insight

Marinate the chicken in the Firecracker Sauce for at least 30 minutes or up to overnight for a more intense flavor.

Notes

The Firecracker Sauce can be used on a variety of dishes, such as wings or burgers.