Grilled Chipotle Chicken Legs

🥘 Ingredients

• bbq sauce
  2 tbsp
• butter
  2 tbsp
• chicken legs
  2 units
• chipotle powder
  1 tsp
• cilantro
  1 unit
• dijon mustard
  2 tsp
• garlic
  3 cloves
• green beans
  8 oz
• olive oil
  2 tbsp
• shallot
  1 unit
• southwest spice blend
  1 tsp
• vegetable oil
  1 tbsp
• white wine vinegar
  2 tbsp
• yukon gold potatoes
  20 oz

🍳 Cookware

• grill pan
• small bowl
• paper towel
• aluminum foil
• large pan

1. 

   1

   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 , 1 tsp white wine vinegar , 1 tsp dijon mustard , and ¼ tsp chipotle powder . (We’ll use more vinegar and mustard later; add a pinch more chipotle for extra heat.)

   bbq sauce: 2 tbsp, white wine vinegar: 2 tbsp, dijon mustard: 2 tsp, chipotle powder: 1 tsp
2. 

   2

   Pat chicken legs dry with a paper towel and rub all over with 1 tsp olive oil 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 .)

   chicken legs: 2 units, olive oil: 2 tbsp
3. 

   3

   Meanwhile, cut yukon gold potatoes 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 , a large pinch of salt, and a drizzle of olive oil. Toss to coat. Tightly seal foil around potatoes, making two packets.

   yukon gold potatoes: 20 oz, southwest spice blend: 1 tsp
4. 

   4

   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 . Mince one half (save the rest for another use). Thinly slice garlic . Roughly chop cilantro . Heat a drizzle of olive oil in a large pan over medium-high heat. Add green beans and a large pinch of salt. Cook until just tender ⏱️ 5 minutes .

   shallot: 1 unit, garlic: 3 cloves, cilantro: 1 unit, green beans: 8 oz
5. 

   5

   Add a drizzle of vegetable oil 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 and half the cilantro, stirring to melt. Season with salt and pepper. Once chicken is cooked, increase grill heat to medium high.

   vegetable oil: 1 tbsp, butter: 2 tbsp
6. 

   6

   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.