Smoky Street BBQ Chicken, Grilled Corn & Garlic-Herb Potato Salad

Allergens

Gluten (in some store-bought BBQ sauces)

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 12 oz russet potatoes, cut into 1
• inch cubes
• 4 ears of corn, shucked and silks removed
• 3 tbsp olive oil
• 1/2 cup BBQ sauce (homemade or store
• bought)
• 6 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• Salt and pepper, to taste
• Optional: Wood chips for smoking

Instructions

1. Preheat your grill or smoker to medium heat (about 350°F). If using a grill without a smoker box, soak wood chips in water for 30 minutes before placing them on the hot coals or gas burner to create smoke.
2. Season chicken thighs with salt and pepper, then place them skin side down on the grill grates. Cook for 7 8 minutes until the skin is golden brown and crispy. Flip and cook for an additional 6 7 minutes, or until internal temperature reaches 165°F.
3. In a bowl, toss potato cubes with 2 tbsp of olive oil, salt, pepper, and half of the minced garlic. Place potatoes on the cooler side of the grill and cook for about 10 minutes, stirring occasionally until tender.
4. Brush corn with remaining olive oil and season with salt and pepper. Grill corn directly over the heat source for 5 7 minutes, turning occasionally until slightly charred and tender. Remove from grill and let cool slightly.
5. In a small saucepan, warm BBQ sauce over low heat. Stir in remaining minced garlic and cook for 2 minutes. Remove from heat and set aside.
6. In a large bowl, combine cooked potatoes, parsley, cilantro, and half of the BBQ sauce. Gently toss to coat.
7. To serve, place a chicken thigh on each plate, spoon the BBQ garlic potato salad generously beside it, and top with grilled corn. Drizzle remaining BBQ sauce over the chicken.

Chef’s Insight

Allow the chicken to rest for about 5 minutes after it comes off the grill before cutting into it to ensure maximum juiciness and tenderness.

Notes

Feel free to add extra seasoning to the chicken or potatoes, such as smoked paprika, cayenne pepper, or chili powder.