Char-Broiled BBQ Chicken

Char-Broiled BBQ Chicken

with Summery Potato and Green Bean Salad

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Nothing says summer like BBQ! That’s why we’re kicking off the season with one of our favourite summertime dishes: BBQ chicken and potato salad! We’re dressing this potato salad up with fresh basil and crisp green beans. If you have a grill, it's great to use for this recipe instead of the broiler.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

340 g

Red Potato

340 g

Green Beans, trimmed

2 unit

Green Onions

10 g


2 tbsp

White Wine Vinegar


⅓ tbsp

Sour Cream


2 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2226 kJ
Calories532 kcal
Fat13 g
Saturated Fat6 g
Carbohydrate64 g
Sugar20 g
Dietary Fiber10 g
Protein42 g
Cholesterol164 mg
Sodium605 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to broil the chicken).


Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Cut the green beans into 1-inch pieces. Thinly slice the green onions. Finely chop 2 tbsp dill (double for 4 people).


Cook the potatoes: In a medium pot, combine the potatoes with enough salted water to cover. Bring to a boil over high heat, until potatoes are fork-tender, 10-12 min.


Meanwhile, place the chicken on a lightly oiled, foil-lined baking sheet. Season with salt and pepper. Brush the tops with half the BBQ sauce. Broil in the centre of the oven until golden-brown, 6-7 min. Flip the chicken over and brush with the remaining BBQ sauce. Return to the oven and broil until golden-brown and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Boil the green beans: When the potatoes are done, use a slotted spoon to transfer them to a large bowl, keeping the water boiling on the stove. Add the green beans to the boiling water and cook until just tender, 2-3 min. Drain the beans and rinse under cold water. Drain well. Transfer to the bowl with potatoes.


Assemble the salad: Add the sour cream, dill, vinegar and green onions into the potato mixture. Season with salt and pepper.


Finish and serve: Divide the potato and green bean salad between plates. Top with the char-broiled BBQ chicken and enjoy!

BBQ TIP: Instead of pan-frying, grill the chicken on medium heat, 6-8 min per side, until cooked to an internal temperature of 175°F.