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BBQ chicken breast served with potato salad
Grilled chicken breast with BBQ sauce and creamy potato salad

Grilled BBQ Chicken with Creamy Potato Salad

Author: Flavelo
Recipes Main Courses Quick Meals
The meeting of warm, spiced meat and cool, creamy salad is a play on texture and temperature. This potato salad eschews heavy mayo for a lighter sour cream and mustard base, creating acidity that cuts through the sweet BBQ glaze. A perfect summer lunch where the salad benefits from being made ahead.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot for potatoes
  • Skillet or grill pan
  • Large mixing bowl
  • Peeler

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel potatoes, cut into 3/4-inch cubes, and boil in salted water until tender (approx. 15 mins). Drain and let cool slightly.

Tip: Don't overcook! Remove when a fork pierces easily but they don't fall apart.
2 ✓

Slice the chicken breast, season with salt and pepper, and brush generously with BBQ sauce. Let sit for 10 minutes.

Tip: Marinating helps loosen fibers and infuse flavor.
3 ✓

Finely chop red onion and dice the cucumber. In a large bowl, whisk sour cream, mustard, olive oil, salt, pepper, and parsley.

Tip: Mustard emulsifies the dressing, binding the oil and cream.
4 ✓

Toss the warm potatoes, onion, and cucumber in the dressing. Refrigerate.

Tip: Cooling makes potato starch 'resistant,' which improves texture.
5 ✓

Heat a little oil in a pan and cook the chicken for 4-5 minutes per side over medium heat.

Tip: BBQ sauce burns easily due to sugar, so keep heat moderate.
6 ✓

Serve the hot, sticky chicken alongside the cold salad.

Recipe FAQ

Which potatoes work best?
Waxy potatoes like Yukon Gold or Red potatoes hold their shape best when cubed for salad.
When should I dress the salad?
Pour the dressing over the potatoes while they are still warm so the starch absorbs the flavors.

Ingredients

  • 1 lb Chicken breast fillets
  • 2/3 cup BBQ sauce
  • 1.5 lbs Potatoes (Yukon Gold or Red)
  • 1 whole Red onion
  • 1 small Cucumber
  • 3/4 cup Sour cream
  • 1 tbsp Mustard
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Fresh parsley