Hot Honey Barbecue Chicken Legs
with a Charred Poblano, Corn, and Sweet Potato Salad
Hot Honey Barbecue Chicken Legs
Sticky, sweet-heat chicken legs meet smoky barbecue flavor in this easy dinner, served with a charred poblano, corn, and sweet potato salad for a bold, colorful plate.
Ingredients
For 4 servings
- 4 ounce BBQ Sauce
- 32 ounce Chicken Legs
- ½ ounce Cilantro
- 26.8 ounce Corn
- 1.5 ounce Hot Honey
- 2 unit Lime
- 2 unit Poblano Pepper
- 2 unit Roma Tomato
- 2 unit Shallot
- 2 unit Sweet Potatoes
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
Swaps and substitutions
For a dairy-free or milk-free plate, use a barbecue sauce and hot honey that contain no butter or cream, and keep the salad free of any creamy additions. For a vegetarian version, swap the chicken legs for roasted cauliflower steaks or thick slabs of tofu and keep the same bold barbecue seasoning.
What to serve with it
Serve with warm tortillas or crusty bread to catch the smoky-sweet juices, plus a simple green salad or sliced avocado to cool the heat. A light lager, iced tea, or lime spritz works well beside the spicy barbecue flavors.
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