Hot Honey Barbecue Chicken Legs

Name: Hot Honey Barbecue Chicken Legs with a Charred Poblano, Corn, and Sweet Potato Salad
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Potato; 13.4 oz Corn; 1 Tomato; 1 unit Shallot; 1 Lime; 1 unit Poblano Pepper; 1/4 oz Cilantro; 16 oz Chicken Legs; 2 oz Barbecue Sauce; 3/4 oz Honey; 2 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with a Charred Poblano, Corn, and Sweet Potato Salad

By Recipe0 System

If this recipe were a person, it would be that buddy who is all smiles and pleasantness from Monday to Friday but a bit of a wild thing when the weekend rolls around. The crispy chicken and roasted sweet potatoes keep things tried-and-true, while the corn poblano salsa and spicy honey glaze are here to shake it up. But it doesn’t matter whether you’re a plain Jane or a feisty Frank—we think you’ll enjoy this dish either way.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Potato
13.4 oz Corn
1 Tomato
1 unit Shallot
1 Lime
1 unit Poblano Pepper
1/4 oz Cilantro
16 oz Chicken Legs
2 oz Barbecue Sauce
3/4 oz Honey
2 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to upper and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch cubes. Drain and rinse corn. Dice tomato. Halve and peel shallot, then cut into ½-inch-thick wedges. Halve lime. Core, deseed, and dice poblano. Chop cilantro.
2

Pat chicken dry with paper towels; season all over with salt and pepper. Toss sweet potato with a drizzle of oil, salt, and pepper on a foil-lined baking sheet. Place seasoned chicken, skin sides up, on a separate foil-lined baking sheet.
3

Place chicken on top rack and sweet potato on middle rack of oven. Roast until chicken is cooked through and sweet potato is browned and tender, 30-35 minutes.
4

Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred in spots, 5-8 minutes. (TIP: If corn pops, cover pan.) Season with salt and pepper. Remove from pan and set aside in a medium bowl. Add poblano, shallot, and a drizzle of oil to same pan over medium-high heat. Cook, stirring often, until slightly blistered, 5-6 minutes. Season with salt and pepper. Transfer to bowl with corn.
5

In a small bowl, combine barbecue sauce, a squeeze or two of lime juice, and as much hot honey as you like (start with a little and add more to taste). Remove sweet potato from oven once tender and transfer to bowl with veggies. Heat broiler to high. Brush chicken with half the barbecue mixture (save the rest for serving). Broil until sauce is tacky and beginning to char, about 3 minutes.
6

Toss tomato, cilantro, and a squeeze or two of lime into bowl with veggie mixture. Season with salt and pepper. Divide between plates along with chicken. Serve with reserved sauce on the side for drizzling over.

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