Barbecue-Rubbed Chicken Thighs with Deviled Egg Potato Salad

Step 1

You can substitute 1 tablespoon of packed brown sugar, 1 teaspoon of paprika, 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of pepper, and a pinch of cayenne pepper for the barbecue rub. You can grill the chicken instead of broiling it, if preferred. Serve with barbecue sauce, if desired.

Step 2

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, rinse under cold water, then drain well. Spread potatoes over rimmed baking sheet and pat dry with paper towels. Drizzle potatoes with vinegar and toss to combine, then refrigerate until cooled.

Step 3

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and set wire rack in sheet. Combine chicken, barbecue spice rub, oil, and 1 teaspoon salt in large bowl. Arrange chicken in single layer on prepared rack. Broil until chicken is well browned and registers at least 175 degrees, 14 to 18 minutes, flipping chicken halfway through broiling. Let rest for 5 minutes.

Step 4

Whisk egg yolks, mayonnaise, mustard, and remaining ½ teaspoon salt together in large bowl. Add celery, egg whites, and potatoes and toss to coat. Sprinkle with paprika. Serve.