Grilled Chipotle Chicken Legs

🥘 Ingredients

• BBQ sauce
  ½ cup
• Dijon
• Dijon mustard
  4 tsp
• Southwest Spice Blend
  2 tbsp
• Yukon Gold potatoes
  2 lb
• aluminum foil
• butter
  2 tbsp
• chicken legs
  2 lb
• chipotle powder
  1 tsp
• cilantro
  ½ oz
• garlic
  4 clove
• green beans
  12 oz
• olive oil
  2.667 tbsp
• paper towel
• pepper
• salt
• shallot
  1 unit
• vegetable oil
  2 tsp
• white wine vinegar
  5 tsp

🍳 Cookware

• grill
• small bowl
• grill
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Heat a grill for medium heat. (TIP: If cooking indoors, heat oven to 450 degrees.) In a small bowl , combine BBQ sauce (use 1 tsp of vinegar, 1 tsp mustard, and ¼ tsp chipotle powder) with white wine vinegar , Dijon mustard , and chipotle powder . We’ll use the rest of the vinegar and mustard later; add more chipotle for extra heat.

   BBQ sauce: ½ cup, white wine vinegar: 5 tsp, Dijon mustard: 4 tsp, chipotle powder: 1 tsp
2. 

   2

   Pat chicken legs dry with paper towel . Rub all over with olive oil (about 1 tsp per leg) and season generously with salt and pepper . Add to grill and cover. Cook until no longer pink throughout, ⏱️ 35 minutes , flipping halfway. TIP: If cooking indoors, roast on a baking sheet in the oven about ⏱️ 25 minutes .

   chicken legs: 2 lb, paper towel, olive oil: 2.667 tbsp, salt, pepper
3. 

   3

   Cut Yukon Gold potatoes into ¾-inch cubes. Tear off two pieces of aluminum foil , each about 12 inches long. Divide the potatoes between the foil pieces, and sprinkle with Southwest Spice Blend , a pinch of salt, and a drizzle of olive oil. Toss to coat, then tightly seal the foil into two packets.

   Yukon Gold potatoes: 2 lb, aluminum foil, Southwest Spice Blend: 2 tbsp
4. 

   4

   Place the potato packets on the grill and cook until tender, ⏱️ 30 minutes (or roast in the oven ⏱️ 35 minutes ). Keep them sealed until serving time. Meanwhile, halve and peel shallot — mince half and save the rest for another use. Thinly slice garlic and roughly chop cilantro . Heat a drizzle of olive oil in a large pan over medium-high heat. Add green beans and a generous pinch of salt; cook until tender, about ⏱️ 5 minutes .

   shallot: 1 unit, garlic: 4 clove, cilantro: ½ oz, green beans: 12 oz
5. 

   5

   Drizzle a little vegetable oil into the same pan, then toss in the garlic and minced shallot and cook until fragrant, ⏱️ 30 seconds . Stir in ⏱️ 1 tbsp vinegar, saving the rest, and the remaining Dijon mustard; cook ⏱️ 30 seconds more. Remove the pan from heat, add butter and half the cilantro, and stir until melted. Season with salt and pepper. Once the chicken is cooked, increase the grill heat to medium-high.

   vegetable oil: 2 tsp, Dijon, butter: 2 tbsp
6. 

   6

   Brush the chicken all over with half of the reserved BBQ sauce mixture, then cover and grill ⏱️ 2 minutes , flipping once. TIP: If baking, brush after the first 25 minutes and roast ⏱️ 10 minutes longer. Remove the chicken from the grill and brush with the rest of the BBQ sauce. Divide the chicken, potatoes, and green beans among plates; garnish with the remaining cilantro.