Delicious and Easy Barbeque Chicken and Red Potatoes Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup barbeque sauce
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1.5 pounds red potatoes, quartered
• 2 tablespoons melted butter
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley

Directions

1. In a bowl, mix together the barbeque sauce, olive oil, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Place the bag in the refrigerator and let the chicken marinate for at least 4 hours, or overnight for maximum flavor.
3. Preheat the grill to medium-high heat.
4. In a large bowl, toss the quartered red potatoes with melted butter, minced garlic, dried rosemary, dried parsley, salt, and black pepper.
5. Place the marinated chicken thighs on the grill, skin-side down, and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Brush the chicken with additional barbeque sauce during the last few minutes of cooking.
6. While the chicken is grilling, preheat the oven to 400°F (200°C). Spread the seasoned red potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and crispy.
7. Serve the grilled barbeque chicken with the roasted red potatoes and enjoy!

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