Target: 6 × 4 inches · landscape

Classic Barbecue Chicken Dinner

75 min · 4 servings

Ingredients

□ 3 lb bone-in, skin-on chicken thighs and drumsticks

□ 3 tbsp olive oil, divided

□ 2 tsp kosher salt, divided

□ 3/4 tsp black pepper, divided

□ 3/4 cup tomato ketchup

□ 1/4 cup apple cider vinegar, divided

□ 2 tbsp brown sugar

□ 1 tbsp Worcestershire sauce

□ 1 tsp smoked paprika

□ 1/2 tsp garlic powder

□ 2 lb Yukon Gold potatoes

□ 1/2 cup whole milk

□ 3 tbsp unsalted butter, divided

□ 1 lb green beans, trimmed

□ 1 small head romaine lettuce

□ 1 cup cherry tomatoes

□ 1 cucumber

1. Heat oven or two-zone grill to 400 F. Season chicken with oil, salt and pepper; cook unsauced for 35 minutes over indirect heat.

2. Simmer sauce 8 minutes; separate serving portion. Boil potatoes 15–20 minutes; drain, mash with warm milk and butter. Hold covered.

3. Glaze chicken; cook 10–15 minutes to at least 165 F, ideally 175 F for dark meat. Rest 5 minutes; cook and butter beans.

4. Dress romaine, tomatoes and cucumber with oil and vinegar. Serve chicken with potatoes, beans, salad and clean reserved sauce.

Cook’s note: Brush sauce on late; keep used basting sauce separate from the clean serving portion.