Char-Broiled BBQ 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.