Summer Grill Kit: Bbq Chicken & Potato Salad

Recipe Directions

1. Preheat your grill on medium-high. (We have given a range for cook times for the chicken below. Grills vary in terms of how fast they cook, and it also depends on the size of the chicken legs in your package and how many you are cooking.)
2. Crack open the lid on the container of potatoes (a) and drain the water. Put the potatoes in a pot. Add cold water until the potatoes are covered with water. Put the pot on the stove over medium-high heat. Bring up to a simmer, then turn down to medium or medium-low to maintain a simmer. Cook for 8-11 minutes or until potatoes are tender.
3. When the potatoes have finished cooking, drain in a strainer in your sink and rinse in cold water. Season with a generous pinch of salt while the potatoes are in the strainer. Then place in a mixing bowl. Add the celery, red onion and poblano peppers (b) to the bowl. Pour the mustard aioli (c) on top. Mix well with a wooden spoon. Taste and add salt if needed. Store the potato salad in the refrigerator until you are ready to eat.
4. Cut open the package of chicken legs (d) and place on a plate. Season with a pinch of salt and pepper. Drizzle a small amount of oil on top. Place the chicken on your preheated grill. Close the lid and sear for 4-7 minutes, then use tongs to turn the chicken over and sear the other side for 4-7 minutes. The lid should be closed while the chicken cooks.
5. While the chicken is cooking, drizzle a small amount of oil over the corn cobs (f) and season with salt. Wrap the corn cobs in foil. Place on your grill and cook for 12 minutes.
6. After searing the chicken, spoon a small amount of bbq sauce (e) on each piece of chicken. Spread the sauce around with the back of the spoon or a basting brush. Flip the chicken over and repeat with more sauce. Turn your grill down to medium heat. Close the lid and cook for 4-8 minutes (check often to make sure the chicken is not burning). Then turn the legs over and cook for another 4-8 minutes, checking frequently. Make a small cut into the middle of one piece of chicken to make sure it is cooked through. (At any time, if the outside of the chicken is getting too charred, turn the grill down to low). When done, toss the chicken in the remaining bbq sauce.
7. When the corn is ready, carefully remove the foil. Place in a bowl and pour the chili & thyme butter (g) on top. Toss to coat the corn with butter. Serve the chicken legs with the corn and potato salad.