Grilled BBQ Chicken with Corn on the Cob & All-American Potato Salad

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 4 ears Corn, husked
• 3 lb Red potatoes, quartered
• 4 each Eggs, hard-boiled and chopped
• 1/2 cup Mayonnaise
• 2 tbsp Yellow mustard
• 1/4 each Red onion, finely diced
• 2 each Celery stalks, diced
• 1/4 cup Fresh chives, chopped
• 1/2 cup BBQ sauce
• 1/2 cup Butter
• 2 tbsp Fresh parsley, chopped
• 1 clove Garlic
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder

Instructions

1. Mix the paprika, garlic powder, onion powder, salt, and pepper, and season the chicken with the rub. Let sit 30 minutes.
2. While the chicken sits in the rub, boil the potatoes until fork-tender, 15-20 minutes. Drain and cool completely.
3. For the herb butter, mix the softened butter with the parsley, minced garlic, salt, and pepper.
4. Preheat the grill to medium heat. Grill the chicken 25-30 minutes, flipping once, until it reaches 165°F internally, brushing with BBQ sauce in the last 5 minutes.
5. Grill the corn over medium-high heat, turning every 3-4 minutes, until charred in spots, 12-15 minutes total.
6. For the potato salad, mix the cooled potatoes, eggs, mayonnaise, mustard, onion, celery, chives, salt, and pepper.
7. Serve the grilled chicken with the corn (brushed with herb butter) and the potato salad.