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
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
freshly ground black pepper
vegetable or safflower oil
grill or grill pan
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.
Peel and finely chop shallot. Finely chop pickle. Remove dill fronds from stems and roughly chop fronds. Thinly slice snap peas on the bias.
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.
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.
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.
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!