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Barbecue Chicken Thighs
and macaroni salad with broccoli / watermelon

Active: 35 minTotal: 45 min

Barbecue sauce becomes a thick, sticky glaze when brushed onto chicken thighs in this meal that is quintessentially summer.
Smarts: The noodles will soak up the creamy sauce used in the pasta salad, so wait to stir everything together until shortly before serving.

Tags

Ingredients

Servings:
4
Metric
Barbecue Chicken Thighs:
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Barbecue sauce - 1/2 cup, plus extra for serving
Watermelon:
  • Watermelon - 1 lb, cubes or wedges
Macaroni Salad with Broccoli:
  • Pasta, macaroni - 4 oz (sub any small pasta shape)
  • Bell peppers, red - 1/2, finely diced
  • Shallots - 1 clove, diced
  • Broccoli florets - 8 oz, finely chopped
  • Garlic powder - 1/2 tsp
  • Mayonnaise - 2 Tbsp
  • Sour cream - 2 Tbsp (sub plain or Greek yogurt)
  • Mustard, Dijon - 2 tsp
  • Vinegar, apple cider - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Pasta - Boil pasta according to package directions. (Can be done up to 5 days ahead)
  2. Bell peppers / Shallots / Broccoli - Prep as directed. (Chop these ingredients fairly small since they will be mixed into the pasta salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
  3. Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
  4. Make dressing - Combine garlic powder, mayonnaise, sour cream, mustard, and vinegar. (Can be done up to 5 days ahead)
  5. Chicken - Tenderize chicken and season with some salt and pepper. (Can be done 1 day ahead)
  6. Watermelon - Slice into wedges or cubes for serving.

Make

  1. If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with cooking oil.
  2. If cooking on stovetop / oven: Heat oven to 425F / 218C degrees.
  3. While grill / oven is heating, combine pasta, bell peppers, shallots, and broccoli. Add dressing and stir to combine. Season with some salt and pepper. Refrigerate while chicken cooks.
  4. {grill}: Grill chicken, turning every few minutes,until chicken reaches 165F / 74C degrees, 8 to 12 minutes. During the last few minutes of cooking, generously brush chicken on both sides with barbecue sauce, repeating several times.
  5. {stovetop / oven}: Heat a skillet with cooking oil over medium-high heat. Add chicken thighs and sear on one side until golden brown. Flip chicken thighs and brush the tops generously with barbecue sauce. Transfer skillet to oven and continue cooking in the oven for 15 to 20 minutes (depending on the thickness of chicken), until chicken reaches 165F / 74C degrees.
  6. Serve chicken with some extra barbecue sauce. Enjoy pasta salad and watermelon on the side.

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Reviews

This meal has 40 reviews

This is a favorite--especially if you use an awesome bbq sauce. I grilled the veggies for the salad and used a bit more dressing than called for. Fantastic summer meal.

By: Rachel
Posted: Jun 29, 2019
Diet: Original

Loved this classic summer dinner!

By: Erin
Posted: Jun 28, 2019
Diet: Original

omg. the beans were so good. even when they got mixed with the pasta salad!!

By: Tracy
Posted: Jun 28, 2019
Diet: Vegetarian

Delicious! A huge hit with everyone and so easy to make extra to pack in lunches. I think I used less shallots than the people who didn’t like that—I didn’t measure much except the dressing, which I did make extra.

By: Brittany
Posted: Jun 28, 2019
Diet: Original

Whole chickens were on sale so I did baked chicken legs w/ BBQ sauce afterwards. I’ve also started putting pickled onions in EVRRYTHING and tonight’s meal was also a winner.

By: Julie
Posted: Jun 28, 2019
Diet: Original

Made potato salad, needed more dressing. Otherwise, easy and straightforward. Wish I'd grilled the chicken.

By: Maria
Posted: Jun 27, 2019
Diet: Original