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BBQ Chicken with Potato Salad + Brussels Sprouts

Active Time: 25 minutes
Total Time: 30 minutes
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Why we love it:

BBQ sauce is one of those ingredients that you could make at home, and sometimes we will, but often it’s just as good from a jar and saves so much time. There’s quite a variety out there, so look for a brand that tastes good to you and stick with that! We try to avoid ingredient lists full of corn syrup and needless additives, often the simplest ones taste the best.


  • 2 pounds Chicken Thighs (bone in, skin on, legs ok too)
  • 2 teaspoons Kosher Salt (divided)
  • 1 cup BBQ Sauce
  • 112 pounds Yukon Gold Potatoes (or other yellow or red skinned varieties)
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 pound Brussels Sprouts
  • 12 cup Mayonnaise
  • 12 teaspoon Black Pepper (freshly cracked)
  • 12 teaspoon White Sugar
  • 1 teaspoon Dijon Mustard
  • 1 rib Celery

Cooking Instructions

  • 2. CHICKEN

    Place the chicken thighs on a lined baking sheet and sprinkle each with a good pinch of the salt. Mentally divide the BBQ sauce in half, then using the first half only, evenly divide that among all of the chicken. Place in the oven and bake for 15 minutes.


    Meanwhile, wash the potatoes and chop them in quarters. Place in a large pot and just cover with water. Add about 1 teaspoon of salt. Place over high heat and bring to a boil. Cook for about 15 minutes or until the potatoes are completely tender. Turn down the heat as needed to prevent them from boiling over. When done, drain in colander and let them sit about 5-10 minutes until they’ve cooled down and drained excess water.


    While the potatoes are boiling, trim the ends of the brussels sprouts. We’ve been leaving them whole recently, but you could slice in half too, if you prefer. Toss with the oil and a good pinch of salt. Spread out on a baking sheet and place in the oven for 10-13 minutes or until golden and tender throughout. (You could also just slide the chicken over in the next step and add the brussels to the same pan).


    Return to chicken after 15 minutes and spoon on the rest of the sauce. Return to the oven for 10 minutes or until they’re browned and cooked through.


    In a large bowl, whisk the mayo, black pepper, sugar, and Dijon. Chop or mince the celery as small as you prefer and add it. Add the potatoes and stir to coat. We like to crush each cube ever so slightly to get the dressing into all the nooks.

  • 7. SERVING

    Serve chicken with brussels and potato salad on the side.

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    the sweet potato makes this just a bit sweet. Consider serving with more ketchup or BBQ sauce for dipping, or slice into strips for dunking
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