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Barbecue Chicken
with lemon and dill potatoes / garden salad

Active: 40 min Total: 40 min
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.


Barbecue Chicken:
  • 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)
Creamy Lemon Dressing (for potatoes and salad):
  • Mayonnaise - 2 Tbsp
  • Vinegar, white wine - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 5 Tbsp
Lemon and Dill Potato Salad:
  • 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
Garden Salad:
  • Tomatoes, roma - 3 , diced
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Creamy lemon dressing (ingredients listed separately) - ~1/3 cup


  1. 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)
  2. 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)
  3. Chicken - Season chicken with some salt and pepper. (Can be done 1 day ahead)
  4. Tomatoes / Cucumbers / Lettuce - Prep as directed and combine. (Can be done 1 day ahead)

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  1. 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.
  2. 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).
  3. 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.
  4. Toss tomatoes, cucumbers and lettuce with remaining half the dressing (portion for the garden salad) just before serving.
  5. Serve barbecue chicken with potatoes and garden salad. Serve with extra barbecue sauce on the side for dipping. Enjoy!



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