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BBQ Chicken Thighs with Herbed Potato Salad

missravenskitchen
Juicy chicken thighs slathered in an amped up barbecue sauce that just falls right off the bone and served with a side of herbaceous potato salad? I think we have a weekend winner chicken dinner! As soon as spring starts to peek through, I find myself craving meals that feel lighter but still satisfying — something comforting, but not heavy. These Baked BBQ Chicken Thighs with Herbed Potato Salad are exactly that kind of in-between-season dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Chicken, Main Dishes
Cuisine American
Servings 6
Calories 761 kcal

Ingredients
  

Chicken & BBQ Sauce

  • 6 bone-in skin-on chicken thighs, about 5-6 oz each
  • 2 cups of your BBQ sauce of choice I used Sweet Baby Rays
  • ⅔ cup cola Dr. Pepper, Coca-Cola, or Root Beer
  • ¼ cup honey
  • 2 tsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 tbsp apple cider vinegar
  • ½ tsp dijon mustard
  • ¼ tsp black pepper

Potato Salad

  • 2 lbs small red potatoes sliced into 1/4-inch rounds
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh rosemary chopped
  • ¼ cup scallions chopped
  • 1 tbsp fresh thyme leaves
  • 2 tbsp apple cider vinegar
  • ⅓ cup evoo
  • 1 tsp shallot minced
  • Salt & pepper to taste

Instructions
 

For the Chicken and BBQ Sauce

  • Combine BBQ sauce, cola, honey, worcestershire, onion powder, garlic powder, salt, vinegar, mustard, and black pepper in a medium saucepot. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes or until thickened, stirring occasionally. Remove from heat and allow to cool 10-15 minutes.
  • Pat the chicken thighs dry and put them in a bowl. Add 1/2 of the BBQ sauce and toss to coat.
  • Preheat oven to 425°F. Arrange a wire rack on a baking sheet lined with foil. Spray the rack with nonstick spray.
  • Place the chicken on the wire rack, skin side up, and bake 20 minutes. Remove them from the oven and brush about ¼ of the remaining sauce onto the chicken.
  • Return to the oven and bake for another 20-30 minutes until 175F. Turn on the broiler and broil 2-3 minutes for crisp skin. Use a clean brush and brush remaining sauce onto chicken.

For the Potato Salad

  • Boil the potatoes in salted boiling water for about 6-8 minutes until fork tender (easily pierced with a fork with little resistance, but will not break apart when pierced). Drain and reserve ¼ cup of the potato water. To the food processor, blend the parsley, rosemary, scallions, thyme, olive oil, vinegar, dijon, shallots, salt, and pepper until herbs and scallions are finely chopped. Turn on the processor again, pour in the reserved potato water and process until just blended.
  • Add the herb mixture to the warm potatoes and allow it to sit for 10-20 minutes, gently mixing it together every few minutes. Add extra parsley and green onion. Refrigerate until ready to serve with chicken.

Notes

Storage: The chicken will keep in the fridge in an airtight container for up to 4 days. The potato salad is good for up to 4 days as well.
  • Make Ahead: The potato salad can be made a day in advance. The BBQ sauce for the chicken can also be made a day in advance. Just be sure to reheat it when you are ready to make the chicken.
What to Serve This With: This is a great meal on its own because it has a protein and a starch, but you can serve this dinner with grilled buttered corn, roasted cauliflower, macaroni salad, or coleslaw. It's like a cookout meal without the grill! Cornbread is a nice pairing, too. I might do that next time!
Can I chop the potatoes instead of slicing? By all means! If you want to chop the potatoes, I recommend chopping them into 1/2 inch pieces. You still need to make sure that the potatoes are fork-tender. That means you can pierce them with a fork with little resistance. Letting the potatoes sit in the dressing will soften them further, but not enough to make them mushy. You don't want them to break apart on you when piercing with a fork! You'll have mashed herbed potatoes instead of a salad.
Can I add Greek yogurt to the potato salad dressing? That sounds amazing! Make sure the potatoes are cooled down enough when you're ready to dress the salad. You don't want a warm yogurt-dressed salad. It doesn't sound appealing, does it?
Variations:
  • Use boneless, skinless chicken thighs if you don't want the bone. Reduce the cooking time slightly to ensure they don't dry out. The temperature should be 165F to 175F for chicken thighs since they are a bit fatty.
  • Add some greens to the potato salad for some fiber, like arugula, kale, or spinach. You can also add blanched green beans.
  • Adjust the herbs to the ones you like. Try dill and chives for a classic potato salad vibe. Using tarragon instead of rosemary and omitting the scallions gives it a French taste. Adding basil and oregano and omitting the rosemary and green onions will give it a Mediterranean feel. Play with the herbs!
Wine Pairings:
  • Sauvignon Blanc is the #1 wine I would pair this with. The high acidity cuts through the sweetness of the BBQ sauce and complements the fresh herbs in the potato salad. Look for a wine that has citrus and grassy notes.
  • Another great wine is the Pinot Grigio. It's perfect if your BBQ sauce of choice is sweeter, such as Sweet Baby Ray's, which is my go-to sauce!
  • A Pinot Noir is great for those who love red wines. Low tannins and bright acidity are ideal for the BBQ chicken. It won't fight with the sauce for attention.
  • An easy crowd-pleaser, if you are serving this for guests, is a dry rosé. It's a safe yet versatile wine that pairs with the BBQ sauce and herbs beautifully.
Keyword BBQ, Chicken, Herbs, Potato Salad