---
title: Grilled Chipotle Chicken Legs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/grilled-chipotle-chicken-legs-5b3682f2ae08b530112c97b6
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Ease of prep
    text: Quick and simple to prepare, making it a great choice for an easy meal.
image: "https://images.recipes.furrysalamander.com/grilled-chipotle-chicken-legs.avif"
---
Wash and dry all produce. Heat #grill pan{} for medium heat. (TIP: If cooking indoors, heat oven to 450°F.) In a #small bowl{}, combine @bbq sauce{2%tbsp}, 1 tsp @white wine vinegar{2%tbsp}, 1 tsp @dijon mustard{2%tsp}, and ¼ tsp @chipotle powder{1%tsp}. (We’ll use more vinegar and mustard later; add a pinch more chipotle for extra heat.)

Pat @chicken legs{2%units} dry with a #paper towel{} and rub all over with 1 tsp @olive oil{2%tbsp} each. Season with plenty of salt and pepper. Add to grill and cover. Cook until no longer pink throughout ~{35%minutes}, flipping halfway through. (TIP: If cooking indoors, roast chicken on a baking sheet in oven about ~{25%minutes}.)

Meanwhile, cut @yukon gold potatoes{20%oz} into 0.75-inch cubes. Cut two pieces of #aluminum foil{}, each about 12 inches long. Place potatoes on foil, adding about half to each, and sprinkle with @southwest spice blend{1%tsp}, a large pinch of salt, and a drizzle of olive oil. Toss to coat. Tightly seal foil around potatoes, making two packets.

Place potato packets on grill and cook until tender ~{30%minutes} (or roast in oven about ~{35%minutes}). Keep sealed until ready to serve. While chicken and potatoes cook, halve and peel @shallot{1%unit}. Mince one half (save the rest for another use). Thinly slice @garlic{3%cloves}. Roughly chop @cilantro{1%unit}. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add @green beans{8%oz} and a large pinch of salt. Cook until just tender ~{5%minutes}.

Add a drizzle of @vegetable oil{1%tbsp} to same pan, then toss in garlic and minced shallot. Cook until fragrant ~{30%seconds}. Stir 1 TBSP vinegar and remaining mustard. Cook ~{30%seconds} more. Remove from heat, then add 1 TBSP @butter{2%tbsp} and half the cilantro, stirring to melt. Season with salt and pepper. Once chicken is cooked, increase grill heat to medium high.

Brush chicken all over with half the barbecue sauce mixture. Cover and grill ~{2%minutes} more, flipping once. (TIP: If cooking indoors, brush after ~{25%minutes}, then roast ~{10%minutes} more.) Remove chicken from heat and brush with rest of sauce mixture. Divide chicken, potatoes, and green beans between plates. Garnish with remaining cilantro.