Classic Barbecue Chicken Dinner

A tangy tomato-vinegar glaze coats bone-in chicken, with creamy mashed potatoes, tender-crisp green beans and a fresh salad. Choose the oven or a covered two-zone grill.

75 min

4 servings

Glazed chicken thigh and drumstick are served with creamy potatoes, green beans and romaine salad.

Ingredients

3 lb bone-in, skin-on chicken thighs and drumsticks

3 tbsp olive oil, divided

2 tsp kosher salt, divided

3/4 tsp black pepper, divided

3/4 cup tomato ketchup

1/4 cup apple cider vinegar, divided

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp smoked paprika

1/2 tsp garlic powder

2 lb Yukon Gold potatoes

1/2 cup whole milk

3 tbsp unsalted butter, divided

1 lb green beans, trimmed

1 small head romaine lettuce

1 cup cherry tomatoes

1 cucumber

Equipment

Oven with roasting tray and rack or covered grill · Instant-read thermometer · Small saucepan · Pot and colander · Potato masher · Basting brush and separate sauce bowls · Salad bowl

Protect the glaze

Keep glazed chicken over indirect grill heat. Extend cooking when needed for doneness rather than increasing the heat and burning the sauce.

Finish together

Prepare the sauce and potatoes during the first chicken cook; finish beans during its rest and dress salad at the table.

Set up and start

01. Heat the oven to 400 F or prepare a covered two-zone grill at about 400 F. Wash salad vegetables and trim beans before handling the chicken.

02. Pat chicken dry; coat with 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper. Place skin-up on the roasting rack or the indirect grill side with a drip tray.

03. Cook unsauced for 35 minutes at 400 F; on the grill, cover and turn halfway through. The skin should begin browning before sauce is applied.

Sauce and potatoes

04. Simmer ketchup, 3 tbsp vinegar, sugar, Worcestershire, paprika and garlic powder 8 minutes. Divide between basting and clean serving bowls.

05. While chicken cooks, boil 1-inch potato chunks with 1/2 tsp salt for 15–20 minutes. Drain and steam dry in the warm pot for 1 minute.

06. Mash potatoes with warm milk and 2 tbsp butter; season with 1/4 tsp pepper. Cover off heat; reserve 1 tbsp butter for beans.

Glaze and finish

07. Brush with sauce and cook 10–15 minutes more, brushing halfway through. Check every piece away from bone: at least 165 F, ideally 175 F for dark meat. Discard used sauce.

08. Rest chicken 5 minutes. Boil beans 4–5 minutes to tender-crisp; drain and toss with remaining 1 tbsp butter and 1/4 tsp salt.

Salad and serving

09. Whisk remaining 2 tbsp oil, 1 tbsp vinegar and 1/4 tsp salt. Toss torn romaine, halved tomatoes and sliced cucumber with dressing just before serving.

10. Serve chicken with warm potatoes, beans and salad on four plates. Offer only the clean reserved sauce; spoon cooked resting juices over chicken.