BBQ Chicken Thighs with Dijon Potato & Avocado Salad

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.

bbq chicken thighs and dijon potato avocado salad

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

This recipe is an amazing way to celebrate summer. With the combination of BBQ chicken and a Dijon mustard potato salad with avocado for a light freshness.  

Print Recipe
Course: Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1 package chicken thighs
  • 5 small red potatoes chopped into bite sized cubes
  • 1 bunch fresh basil leaves sliced for chopped
  • 1 tbsp Dijon mustard (I used a chardonnay one from Frenches)
  • 1 avocado chopped into bite sized cubes
  • 1 tbsp white wine vinegar
  • 1-2 tbsp mayonnaise
  • BBQ sauce
  • 2 scallions thinly sliced
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Preheat your oven to 500 degrees and then place a piece of foil with a layer of extra virgin olive oil on it on a baking sheet. Now heavily salt a pot of boiling water (don't just throw in a pinch,,,really get it salty).

  2. Now season the chicken thighs with sea salt and pepper and place them on the baking sheet. Cover the top part of the chicken with a layer of BBQ sauce and place it in the oven for 5 minutes.

  3. While the chicken thighs are cooking, toss the potatoes into the boiling water and let them cook for about 12 minutes. When the chicken thighs get to the 5 minute mark, take them out of the oven and flip them. Coat the other side with BBQ sauce and place them back in the oven until they're cooked thoroughly (roughly 10 more minutes). You do NOT want to eat raw chicken.

  4. While the potatoes finish cooking, toss the other ingredients (except for the avocado chunks) into a large bowl. When the potatoes finish, put them into an ice bath and then dry them completely. Mix everything together carefully and once it's all mixed together, add the avocado chunks. Now fold them in carefully so you don't squish them.

  5. Now plate and serve.  

Recipe Notes

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.

Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription...but I modified it like I do most recipes.

Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription…but I modified it like I do most recipes.

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