On Board in 20: BBQ Chicken Thighs with New Potato Salad
Author: 
Recipe type: Main Meal
 
Ingredients
  • 1.5 to 2 liters of water
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 6 bone-in skinless chicken thighs
  • 1 large handful of yellow beans
  • 4 cups (approximately) of new white baby potatoes (warba is the preferred varietal)
  • 4 eggs
  • 4 tablespoons fresh dill
  • 2 scallions
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar (or plain white vinegar with a pinch of sugar)
  • 1 heaping tablespoon Dijon mustard
  • 1 teaspoon salt
  • Optional garnish: ⅓ cup fresh arugula, fresh pea shoot flowers
Instructions
  1. Preheat oven on broil. Start a kettle with 1.5 to 2 litres of water. Place three pots on the stove, one small and two medium size. Place a piece of parchment paper over a baking sheet and set aside.
  2. Into a ziplock bag large enough to hold the chicken, measure the garlic powder, chili powder, cumin, smoked paprika, salt and pepper. Seal bag and shake to combine. Using tongs, place the chicken thighs into the ziplock bag with the spices, seal and shake until well coated. Again, using tongs, place the chicken onto the parchment lined baking sheet. Ensure oven rack is on the second highest level and place baking sheet in the oven. The chicken will cook for five minutes per side. Set the timer for five minutes.
  3. Prepare yellow beans. Rinse beans and place them in the smallest pot. Add about 1 inch of water and cover with tight fitting lid. As the beans will take only about 5 minutes set aside on burner to be turned on later.
  4. Prepare potatoes. Depending on size of new potatoes they may not all need to be cut but for quickest cooking time I suggest at least halving them. In this case, I halved and then cut each half into thirds roughly. Place the potatoes in the medium pot and turn burner to high. Cover potatoes with boiling water from kettle. Cook until fork tender, about 7 to 8 minutes.
  5. Prepare eggs. Place four eggs into the second medium pot. Turn burner to high and cover with remainder of boiling kettle water. For a slightly soft yolk, boil for 7 minutes and then remove and run cold water over.
  6. While eggs, potatoes and chicken are cooking, roughly chop fresh dill and scallions (white and green parts) and set aside. Prepare potato salad dressing by combing oil, vinegar, mustard and salt in a small jar and shake, or in small dish and whip together with a fork.
  7. When chicken has cooked 5 minutes per side, lightly baste with honey and let cook an additional 2 minutes. This is a good time to turn on the yellow beans.
  8. When potatoes are done, drain, return to pot and pour on dressing. It's important to coat potatoes in dressing while they are still hot.
  9. To assemble the board: Layer dressed potatoes into a shallow dish. Peel and quarter eggs and place on potatoes. Sprinkle salad generously with about two thirds of both the scallions and dill. Finish salad a small amount of fresh arugula on top. Add a small piece of parchment to the board and (using clean tongs) place chicken thighs on top. Sprinkle chicken with remaining scallions. Drain yellow beans and place directly on board and top with remainder of the fresh dill.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-bbq-chicken-thighs-with-new-potato-salad/