Best of all is the homemade barbecue sauce—it takes just 5 minutes to make once you’ve combined the ingredients in a saucepan. If you don’t have a grill, no worries, your broiler will do a perfect job. Cook, relax, and enjoy!

What You’ll Need:
1 lb red skinned potatoes
2 oz shallot
1 kosher dill pickle
fresh dill
2 oz sugar snap peas
⅓ cup mayonnaise
3 Tbsp apple cider vinegar
2 Tbsp whole grain mustard
½ cup ketchup
2 tbsp dark brown sugar
2 tsp Worcestershire sauce
2 boneless, skinless chicken breasts
coarse salt
freshly ground black pepper
vegetable or safflower oil

Equipment:
medium pot
small saucepan
grill or grill pan

Recipe Steps:

1. Cook Potatoes:
   Cut potatoes into 1-inch pieces and place in a medium pot with 1 tablespoon salt. Add cold water to cover by 1 inch and bring to a boil. Cook until potatoes are tender, 8–10 minutes; drain and return to pot to dry.

2. Prep Vegetables:
   Peel and finely chop shallot. Finely chop pickle. Remove dill fronds from stems and roughly chop fronds. Thinly slice snap peas on the bias.

3. Make Potato Salad:
   Combine shallot, pickle, dill, mayonnaise, 2 tablespoons vinegar, and 1 tablespoon mustard in a large bowl; season with freshly ground black pepper. Lightly toss in potatoes and sugar snap peas.

4. Make Bbq Sauce:
   Whisk ketchup, brown sugar, Worcestershire sauce, and remaining vinegar and mustard in a small saucepan over medium heat. Bring to a simmer and cook until slightly thickened and glossy, about 5 minutes. Remove from heat, transfer half of the sauce to a bowl, and set aside to cool.

5. Grill Chicken:
   Preheat grill or grill pan to medium-high or preheat broiler. Season chicken with salt and pepper and drizzle with 2 teaspoons oil. Grill chicken on one side until lightly charred, about 3 minutes.

6. Finish Chicken and Serve:
   Flip chicken and brush with bbq sauce; cook until lightly charred, about 3 minutes. Flip chicken again and brush with bbq sauce, cook until sauce caramelizes, about 1 minute. Flip once more, brush with any remaining sauce, and cook until caramelized, about 1 minute. Serve chicken with potato salad and remaining bbq sauce. Enjoy!

See what else is cooking this week!