It has been ridiculously hot in Texas! How hot? Hot enough for a lady to bake cookies on the hood of her car, that HOT! This cold potato salad paired with a sweet & spicy grilled chicken thigh hits all the right spots! Here is what you'll need;
1 Cup Mayonnaise
1/4 Cup Buttermilk
1 Tablespoon Dijon Mustard
1 Teaspoon Whole Grain Mustard (Optional)
2 Tablespoons Chopped Fresh Dill
1/2 Cup Chopped Celery
1 Green (Spring) Onion - Chopped
2 Cooked Eggs - Peeled & Chopped
Chopped Fried Bacon (Optional)
Quartered Chicken Thighs - Seasoned with Salt, Pepper, Garlic and Onion Powder
Salt & Black Pepper
Salt and cook potatoes with a little salt for 10 - 15 minutes until cooked but firm.
In a bowl mix mayonnaise, buttermilk, mustard, salt and pepper.
When the potatoes have cooled down, cut into 2 of 4 pieces depending on the size and add remaining ingredients into the mayonnaise mix.
Gently mix until coated then place in the refrigerator to cool.
While the salad cools, pre-heat oven to 350F and heat up your griddle pan on the stove top. Place pre-seasoned chicken skin side down first to sear for 3 minutes. Then turn over and sear the other side as well.
Glaze chicken thigh with BBQ sauce and carefully transfer griddle to the oven and allow to cook for 7 - 10 minutes to cook through.
If you do not own a griddle pan, you can sear your chicken off in a frying pan or skillet then transfer it into an oven tray to finish cooking.
*This BBQ sauce is the most delicious sweet & spicy BBQ sauce I've ever cooked with*
Serve with chicken and enjoy a delicious cold, sweet and slightly spicy summer lunch or dinner.