Barbecue Chickenwith lemon and dill potatoes / garden salad
We featured this iconic summer meal of barbecue chicken with two summery salads in 2016, and thought this would be a great week to bring it back. Depending on where you live, you might have strong opinions about your barbecue sauce, so use your favorite here!
Smarts: We like this dish with quick cooking chicken drumsticks, but feel free to use any cut of chicken you'd like. Just increase the cooking time for larger cuts.
Ingredients
- Chicken drumsticks, bone-in and skin on - 1 1/2 lbs (sub bone-in thighs or even use boneless skinless chicken breast tenders)
- Barbecue sauce, plus extra for serving - 6 Tbsp (use your favorite brand)
- Mayonnaise - 2 Tbsp
- Vinegar, white wine - 1 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 5 Tbsp
- Potatoes, baby or new - 1 lb, look for the smallest potatoes you can find for faster cooking
- Dill, fresh - 2 tsp, chopped
- Creamy lemon dressing (ingredients listed separately) - ~1/3 cup
- Tomatoes, roma - 3, diced
- Cucumbers - 8 oz, chopped
- Lettuce, romaine - 2 hearts, chopped
- Creamy lemon dressing (ingredients listed separately) - ~1/3 cup
Nutrition Facts
Prep
- Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. (Can be done up to 4 days ahead)
- Make creamy lemon dressing - Whisk together mayonnaise, vinegar, lemon juice, mustard and honey. Add olive oil while whisking. (Can be done up to 3 days ahead)
- Chicken - Season chicken with some salt and pepper. (Can be done 1 day ahead)
- Tomatoes / Cucumbers / Lettuce - Prep as directed and combine. (Can be done 1 day ahead)
Make
- If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some cooking oil. Grill, turning every few minutes, until chicken is cooked through, 25 to 30 minutes for bone-in drumsticks (15 to 20 minutes for bone-in thighs, 8 to 10 minutes for tenders). During the last few minutes of cooking, generously brush chicken on all sides with barbecue sauce, repeating several times.
- If cooking in oven: Heat oven to 375F / 191C degrees. Brush a sheet pan with some cooking oil. Toss chicken in barbecue sauce and place on pan. Roast until chicken is cooked through, 40 to 45 minutes for bone-in drumsticks (20 to 25 minutes for bone-in thighs, 14 to 16 minutes for tenders).
- While chicken cooks, quarter boiled potatoes and chop dill. Combine potatoes, dill and half the dressing (portion for the potato salad). Season with some salt and pepper.
- Toss tomatoes, cucumbers and lettuce with remaining half the dressing (portion for the garden salad) just before serving.
- Serve barbecue chicken with potatoes and garden salad. Serve with extra barbecue sauce on the side for dipping. Enjoy!
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Reviews
This meal has 26 reviews
Was delicious last time, was equally delicious this time.
Took this as a template and used each component to cook down my pantry. Rosemary is an excellent substitute for the dill, and I used Sherry vinegar instead of red wine. It all turned out fabulous.
So good, we really enjoyed! Used bone-in skin on chicken thights, and the steamable potatoes in the microwavable bag which made this super quick and easy to do. Hubby and I agreed we need to make this more often!
Chicken was great. I'm not a big fan of dill, so halved it in the potatoes, meh. Dressing was good.
Really delicious, simple family meal! I love the potato salad. I will use that recipe a lot.
I "roasted" the potatoes in olive oil in a skillet on the grill.,made the "dressing" and served it on the side as a dip - with added garlic.