I been missing back home and being around my parents! Cant see them right now so I decided to whip up a dish that reminds me of them. My Mama makes this super simple potato salad that everyone loves and my Papa always BBQ’n something! So I came up with this BBQ Chicken Quarters with Mama’s Potato Salad and Sautéed some Green Beans. Super easy and really delicious!
BBQ Chicken Quarters
Ingredients
- 2 chicken quarters
- 1 tbsp avocado oil
- 1 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup BBQ sauce
Instructions
- Preheat oven to 375 degrees.
- Clean your chicken, make 3 cuts in chicken then season. Heat a oven safe dish on medium high heat, add oil and butter.
- Sear chicken skin side down. About 3-5 minutes.
- Flip chicken over and carefully place in oven. Roast 30-45.
- Carefully remove chicken. Drain excess grease. Pour BBQ sauce over chicken. Place back in oven for 10 more minutes or if tender enough, broil for 5-7 minutes to caramelize BBQ sauce. Drizzle more BBQ sauce and enjoy!
Potato Salad
Ingredients
- 1 lb baby yellow potatoes peeled and quartered
- 5 boiled eggs
- 3-4 good spoonfuls of mayonnaise
- 2 tsp salt
- 2 tsp pepper
- 1 tsp paprika
Instructions
- Boil your peeled potatoes until fork tender but not too soft. They should still be whole. Set to the side to cool a bit.
- Chop up 4 of your boiled eggs. Add to your potatoes.
- Toss in mayonnaise and gently mix. Its ok if some of your potatoes break. If you like yours creamy add more mayonnaise or vice versa.
- Add in your salt and pepper. Gently mix. Taste for seasoning.
- Store in fridge to completely cool and for flavors to meld together.
- When you serve, slice your boiled egg to garnish and sprinkle over paprika. Enjoy!