Herbed Grilled Chicken with White BBQ Sauce

Herbed Grilled Chicken with White BBQ Sauce

Herbed Grilled Chicken with White BBQ Sauce
Serve with grilled summer squash and tangy potato salad- Once the temperatures stay in the 80s in Florida (which for us is May), this is one of my all time favorite hot weather meals. It is my go-to menu for summer backyard entertaining where all that is needed are chilled watermelon slices for the kids and perhaps ice cream cookie sandwiches as a cool sweet finale.
    Servings
    4-5people
    Cook Time
    35-40minutes
    Meal Plan
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    Servings
    4-5people
    Cook Time
    35-40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon ground cumin
    • 1tablespoon dried oregano
    • 1tablespoon smoked paprika
    • 1tablespoon dried thyme
    • 1teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 1teaspoon chili powder
    • 2 yellow squashes, sliced lengthwise
    • 2 zucchini squashes, sliced lengthwise
    • 2tablespoon olive oil, divided
    • 3pound bone-in chicken thighs and drumsticks
    • 1 1/2pound small new potatoes, quartered
    • 2tablespoon sweet onion, diced
    • 1 large pickle, diced and 1 tablespoon pickle juice
    • 1 large carrot, shredded or diced*
    • 1/4cup fresh parsley, chopped
    • sea salt and ground black pepper, to taste
    • 1/4cup mayo
    • 1/2cup plain Greek yogurt
    • 1 garlic clove, minced
    • 1tablespoon Dijon mustard
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1teaspoon horseradish
    • 1teaspoon honey
    Instructions
    1. Preheat grill to medium high heat.
    2. Combine the ground cumin and the following six ingredients (through chili powder) in a small bowl. Cover all of the chicken pieces liberally in the spice rub.
    3. Prepare the summer squash for the grill: toss the sliced zucchini and yellow squash slices in the 1 tablespoon olive oil. Season with sea salt and ground black pepper. Set aside until the last 10-12 minutes of grilling the chicken. At that time, add the squashes and grill for 5-6 minutes, flip squashes, and grill an additional 5-6 minutes, or until vegetables are tender. Serve alongside the grilled chicken.
    4. Grill the chicken pieces (covered with grill lid) for about 15 minutes, turn pieces, and grill another 15 minutes until meat is cooked through. Remove to serving platter and cover to keep warm.
    5. While the chicken is grilling, prepare the potato salad: Steam potatoes in steamer basket over boiling water until tender, about 15 minutes; drain and place in a large bowl. Set aside while potatoes cool. In a small bowl, combine the red onion, 1 tablespoon of olive oil and the following 3 ingredients (through chopped parsley). Place the cooled potatoes in a large serving bowl, add in the pickle mixture and fold gently into the potatoes. Season with sea salt and ground black pepper, to taste.
    6. To make the white barbeque sauce: combine the mayo and the following 7 ingredients (through honey) in a small serving bowl. Serve alongside the grilled chicken.
    Recipe Notes

    *I love Farmer’s Garden Kosher Dill Halves by Vlasic as there are no preservative, and as a bonus, there are pickled carrots and bell peppers in the jar. I usually coarsely chop up some of the carrots and bell peppers in lieu of raw carrots. Truly makes the best non-mayo potato salad (it is a favorite of my mom’s and she makes this version at her summer cookouts). You can find these pickles in your regular grocery store.

    We all have our favorite side dishes, so prepare your family’s favorites alongside the aromatic grilled chicken and tangy white barbeque sauce.

    Boneless chicken, whether breast or thighs, work well in this recipe, however, you may need less seasoning and grill time.

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