Ingredients
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1 (5 lb) bone-in, skin-on chicken thighs value pack, trimmed
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3/4 cup barbecue sauce, divided, plus more to serve
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1 tbsp smoked paprika
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1 tbsp light brown sugar
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1 tsp garlic powder
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3 tbsp olive oil
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4 medium sweet potatoes, scrubbed
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Chopped fresh parsley, to garnish
Steps
1
Pat the chicken dry with paper towels. To a large bowl, add chicken and ½ cup barbecue sauce. Season with salt and pepper and massage to evenly coat. Cover and marinate in the refrigerator for at least 1 hour and up to overnight.
2
Set grill to medium and grease the grill grates. In a large bowl, whisk together the paprika, brown sugar, garlic powder, and oil. Season with salt and pepper. Slice the sweet potatoes lengthwise into ½-inch-thick planks and add to bowl. Toss to evenly coat in spice mixture.
3
Add chicken to grill skin-sides down and grill 18–25 min., until chicken reaches an internal temperature of 165°F, turning occasionally and basting with remaining ¼ cup barbecue sauce during the last 5 min. of grilling. Let chicken rest 5 min. Grill sweet potatoes alongside chicken 15–20 min., until tender and lightly charred, turning occasionally. Transfer chicken and sweet potatoes to a large platter. Garnish with the parsley and serve with more warmed barbecue sauce, if desired.
4
To serve as a second meal for 4, reserve about 2 cups shredded grilled chicken (from about 3 thighs) and 2 cups chopped grilled sweet potato planks (from about 4–5 planks). In a large bowl, combine chicken, sweet potatoes, 1 (15.5 oz) can black beans, drained and rinsed, 1 cup shredded Cheddar cheese, and ½ cup barbecue sauce. Heat a 12-inch nonstick skillet on medium. Lightly coat one side of two 8-inch flour tortillas with cooking spray and place greased-sides down on a cutting board. Spoon about ¾ cup filling on half of each tortilla, leaving a ½-inch border. Sprinkle some extra shredded cheese on top of filling, then fold tortillas in half over filling and press gently to close. Transfer quesadillas to skillet and cook 4–6 min., until cheese melts and tortillas are golden brown and crisp, flipping halfway. Repeat with remaining filling and 2 tortillas. Slice quesadillas and serve with sour cream, salsa, and lime wedges.
