Char-Grilled Barbecue Chicken with a Creamy Green Bean and Potato Salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 tsp olive oil
- 4 scallions
- 24 oz. Yukon Gold potatoes
- 12 oz. green beans
- 24 oz. chicken breasts
- 4 oz. barbecue sauce
- 4 tbsp mayo
- 4 tsp white wine vinegar
Directions
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Preheat broiler or grill to high. Trim, then thinly slice scallions, keeping greens and whites separate. Cut potatoes into 1/4-inch pieces. Trim any stems from green beans, then cut into 2-inch pieces.
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Place potatoes in a large pot of salted water. Bring to a boil and cook until easily pierced by a knife, 10 to 12 minutes. Using a slotted spoon, transfer potatoes to a medium bowl, keeping pot of boiling water on stove. Place bowl in fridge to cool potatoes.
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Line a baking sheet with foil and lightly oil. Place chicken on sheet. Season with salt and pepper. Brush tops with half the barbecue sauce. Broil or grill until charred in spots, 5 to 7 minutes. Flip and brush with remaining barbecue sauce. Continue cooking until no longer pink in center, 7 to 10 minutes.
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Add green beans to pot with boiling water. Cook until tender but still crisp, 3 to 4 minutes. Drain, then rinse under cold water. Shake green beans in strainer over sink to dry.
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Add green beans, scallion whites, mayo and white wine vinegar to bowl with potatoes. Toss to combine. Season with salt and pepper.
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Divide potato salad between plates. Top with chicken. Garnish with scallion greens and serve.