grilled BBQ chicken – potato salad and brussel sprouts

grilled BBQ chicken – potato salad and brussel sprouts

Grilled BBQ Chicken

Ingredients

• 4-5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
• 1 cup BBQ sauce, plus more for serving
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Instructions

1. In a large bowl, mix together the salt, brown sugar, paprika, garlic powder, onion powder, and black pepper. Add the chicken pieces and toss to coat evenly.
2. Prepare your grill for indirect heat, heating one side to medium-high and leaving the other side unheated.
3. Place the chicken skin-side down on the hot side of the grill. Cook for 4-5 minutes until the skin is crispy.
4. Flip the chicken and move to the cooler side of the grill. Cover and cook for 15-20 minutes, flipping occasionally, until the chicken reaches an internal temperature of 165°F.
5. Brush the chicken all over with the BBQ sauce. Move back to the hot side of the grill and cook for 2-3 minutes per side, until the sauce is caramelized.
6. Transfer the chicken to a platter and serve with extra BBQ sauce on the side.

Creamy Potato Salad

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 1 tsp celery salt
• 1/2 tsp black pepper
• 2 hard boiled eggs, chopped
• 1 cup diced celery
• 1/2 cup diced red onion
• 2 tbsp chopped fresh dill

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, celery salt, and black pepper.
3. Add the warm potatoes, eggs, celery, onion, and dill to the dressing. Gently toss to coat.
4. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Roasted Brussels Sprouts

Ingredients

• 1.5 lbs brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 2 tbsp grated parmesan cheese (optional)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the brussels sprouts with the olive oil, salt, and pepper until evenly coated.
3. Spread the brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway, until sprouts are tender and browned.
4. Remove from oven and drizzle with balsamic vinegar. Toss to coat.
5. Transfer to a serving dish and top with parmesan cheese if desired. Serve immediately.

This grilled BBQ chicken, creamy potato salad, and roasted brussels sprouts make for a delicious and well-rounded summer meal. The smoky, sweet chicken pairs perfectly with the cool, tangy potato salad and the crispy, caramelized brussels sprouts. Enjoy!