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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

Loved the Paleo version! Broccoli salad was great and all was easy and good. The chicken rub was really good too.

By: Liz
Posted: Jun 27, 2019
Diet: Paleo

Wasn't sure if I liked baked beans but this was good! It took me a little longer since I didn't use canned beans. Agree with the other reviews that mentioned the pasta salad needed more dressing and the beans needed more sauce.

By: Dalia
Posted: Jun 27, 2019
Diet: Vegetarian

Skipped the shallots. Delicious. Made a serving for four but should have made for 6.

By: Grace
Posted: Jun 27, 2019
Diet: Vegetarian

Very good. The shallots were overpowering in the pasta salad. Next time I will add less.

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

Excellent flavor, but a little dry. Probably would double the sauce on the beans and salad

By: Thomas
Posted: Jun 27, 2019
Diet: Vegetarian

Just ok recipe

By: Thera
Posted: Jun 26, 2019
Diet: Gluten-free