Combined with Yukon Gold Potato Salad, makes a delicious combo

Sunshine and flowers, gingham blankets and picnic baskets – some things are just meant to go together. That’s why Chef Stuart Tracy at Chick-fil-A’s test kitchen decided to combine spring’s dynamic duo of sweetened iced tea and barbeque to create this sweet and savory dish. Paired nicely with a Yukon gold potato salad – and a glass of iced tea, of course – these barbeque chicken thighs are sure to receive any grill master’s stamp of approval.


Iced Tea Barbeque Chicken Thighs - (allow 1 hour for the chicken to brine)

  • 16 oz. Chick-fil-A Iced Tea Sweetened
  • 8 oz. water
  • ½ yellow onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and chopped
  • ½ teaspoon kosher salt
  • 4 boneless skinless chicken thighs
  • ¼ cup ketchup
  • ¼ cup apple cider vinegar
  • 1 tablespoon hot sauce (this will yield a “medium” spice level sauce, so feel free to adjust this to your taste)
  • 2 tablespoons soy sauce
  • Sesame seeds
  • Chopped scallions

Yukon Gold Potato Salad

  • 3 small Yukon gold potatoes, cut into 1-inch chunks
  • ½ cup store bought aioli
  • 1 lemon, juiced
  • 2 tablespoons finely chopped flat leaf parsley
  • 4 slices bacon, cooked and chopped
  • 2 ribs celery, finely chopped

 Pro tip: order our freshly brewed Chick-fil-A Iced Tea by the gallon to serve as the beverage for this meal. We hear it is the perfect drink pairing!

  • Combine iced tea, water, onions, garlic, salt and chicken thighs in large plastic bag. Close bag and gently shake until everything is well combined. Marinate in refrigerator for 1 hour.

  • While chicken is marinating, prepare potato salad. Cook potatoes in simmering water until tender (about 20 minutes).
  • Drain water and combine potatoes with aioli, lemon juice, parsley, bacon and celery.

  • Remove chicken from brine. Put brine aside. Pat chicken dry.
  • Place brine in a small pot with ketchup, apple cider vinegar, hot sauce and soy sauce. Bring to a boil and reduce by two-thirds, until about the thickness of maple syrup.

  • While the sauce is cooking, heat grill or grill pan to medium heat. Brush the grates with a towel dipped in vegetable oil to minimize sticking. Add chicken thighs to grill and cook until well done (about 7 minutes per side).

  • Glaze the cooked chicken with the finished sauce, sprinkle with sesame seeds and scallions. Serve alongside the potato salad and enjoy!

Tagged In: Barbeque Chicken Potato Salad Recipe