Bbq Grilled Chicken Dinner* Recipe

Prep and marinate

Pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2-inch thickness. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub chicken with olive oil, then season both sides with the spice mix. Let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours). Reserve 2–3 tablespoons of barbecue sauce for basting and keep remaining sauce covered.

Preheat grill

Preheat gas or charcoal grill to medium-high (about 375–400°F / 190–205°C). If using a grill pan, heat over medium-high heat and lightly oil the grates or pan.

Grill the chicken

Place chicken on the hot grill. Cook undisturbed 4–5 minutes on the first side until grill marks form. Flip and cook another 3–4 minutes. Brush top side with a generous layer of barbecue sauce, then flip and brush the other side. Continue grilling and basting every 1–2 minutes until internal temperature reaches 165°F (74°C), about 2–4 more minutes depending on thickness. Total grill time will be roughly 9–14 minutes. Remove chicken and let rest 5 minutes before slicing.

Finish

If desired, brush one more thin coat of BBQ sauce on rested chicken and sprinkle with chopped parsley. Keep warm until serving.

Prep and cook potatoes

Peel (optional) and cut potatoes into roughly 1–1.5 inch cubes. Place in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Add butter and warm milk, mash until smooth and creamy. Season with 1/4 teaspoon additional salt and 1/4 teaspoon black pepper, taste and adjust seasoning. Keep covered and warm until serving.

For carrots (steamed or sautéed)

Place sliced carrots in a steam basket over boiling water, cover and steam for 6–8 minutes until tender-crisp. Alternatively, heat 1 tablespoon butter or olive oil in a skillet over medium heat, add carrots, season with 1/4 tsp salt and 1/8 tsp pepper, add 2 tablespoons water, cover and cook 6–8 minutes until tender, stirring once. Finish with a pat of butter if desired.

For broccoli (steamed or roasted)

To steam: place broccoli florets in a steam basket over boiling water, cover and steam 4–6 minutes until bright green and tender-crisp; season with salt and pepper and toss with 1 tbsp butter or oil. To roast: toss florets with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper, spread on a baking sheet and roast at 425°F (220°C) for 12–15 minutes until edges are lightly browned.

Divide mashed potatoes and vegetables between plates. Slice rested BBQ chicken and place on plate alongside. Serve with extra BBQ sauce on the side. Garnish with chopped parsley if using.