BBQ Chicken & Corn Salad

Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your new favorite barbecue sauce?

Type: Dinner
Servings: 4 servings
Kitchen Time: 45 minutes

Great with:



Shopping List: 

  • K&M BBQ Chicken Leg Quarters

  • K&M Sweet & Tangy BBQ Sauce

  • K&M Mashed Potatoes

  • Cherry Tomatoes

  • K&M Southwest Corn Salad

  • Arugula


  1. Chef’s Tip: Flipping the chicken pieces often and moving them around the grill keeps them from burning. If you are a grill master and have your own special method, by all means, follow your heart!
  2. Preheat grill to 400ºF with one burner turned to low or set up the coals for indirect heat.
  3. Place the pre-seasoned chicken on the hot side of the grill and cook for about 15 minutes, tending frequently and turning often to avoid flare ups.
  4. When the skin starts to crisp and darken, move the legs to the cooler side of the grill and let them cook for another 15-20 minutes, keeping a close eye on them to ensure even cooking and browning. When ready, serve on a platter with barbecue sauce on the side.
  5. Heat mashed potatoes in the microwave with the lid askew until steaming, giving it a good stir as you go!
  6. To prepare the salad, slice the tomatoes in half, mix with the corn salad, and toss onto the arugula.



K&M BBQ Chicken Leg Quarters (chicken leg quarter, k+m BBQ rub [smoked paprika, brown sugar, black pepper, sea salt, chili powder, onion powder, garlic powder, cayenne]), K&M Sweet & Tangy BBQ Sauce (ketchup, water, onion, apple cider vinegar, worcestershire sauce, gochujang, molasses, garlic, brown sugar, extra virgin olive oil, canola oil, chili powder, black pepper, sea salt), K&M Mashed Potatoes (russet and yukon gold potatoes, butter, cream, sea salt) K&M Southwest Corn Salad (cumin, corn, poblano, black bean, cilantro, citrus, oil, cotija, tajin).


milk, fish, wheat

Written by Kitchen & Market