BBQ Chicken, Potato Salad & Green Beans
This quintessential American combination is perfect for a quick Tuesday night dinner or a Saturday cookout with all your favorite people. All you need is some lemonade or a pilsner to get this party started.
Yield: All recipes serve 2 people
Chef Notes: A 7 minute eggs yields a jammy yolk. A 10 minute egg yields a set yolk. Shocking the eggs in an ice bath prevents overcooking so don’t forget that step!
Make extra crispy shallots for the Shrimp & Avocado Salad!
Components
BBQ Chicken
Boiled Potatoes
Potato Salad Base
10 Minute Eggs
Charred Green Beans
Crispy Shallots
Mise
Marinate the Chicken: Place the chicken in ½ C of BBQ sauce and allow to marinate for 30 minutes.
Boil the Potatoes: Cut the potatoes into bite-size pieces. Place in a pot, cover with water, season thoroughly with salt and bring to a boil.
Simmer 12–15 minutes until tender. Drain and cool.
Make 10 Minute Eggs▸ Bring a small pot of water to a boil. Cook the eggs in the boiling water for 10 minutes. Remove immediately and transfer into an ice bath to stop the cooking.
Make Potato Salad Base: Dice the celery stalks. Dice 1/2 red onion. Pick and Mince 2 T of herbs. Combine with
½ C Mayonnaise
2 T Dijon mustard
2 T Apple Cider Vinegar
2- 10 Minute Eggs (smashed)
1 t Salt
½ t Black Pepper
Fry the Shallots▸ Slice the shallot paper thin. Transfer to a small pot and cover with neutral oil. Heat until the shallots turn golden brown then strain out the shallots, transferring them to a paper towel line plate. Season immediately with salt.
Finish
Potato Salad:
In a medium bowl, combine the cooked potatoes with the potato salad base. Include the celery, red onion and herbs! Taste and add more salt, black pepper or vinegar to taste.
Grilled Chicken
Using a paper towel, remove any excess BBQ sauce from the chicken.
Season the chicken with salt and pepper.
On a BBQ, on the stovetop or under the broiler, grill/roast the chicken until the chicken is crispy and caramelized and the internal temperature has reached 140 degrees.
Baste the chicken with the remaining BBQ sauce and continue to cook until the sauce browns and the chicken reaches the internal temperature of 155 degrees. Allow to rest while you prepare the green beans
Char the Green Beans:
Season the green beans witih salt and oil.
On the grill, on the stovetop or under the broiler, char the green beans until lightly blackened and tender.
Top with crispy shallots before serving.