CS Barbecue Chicken Thighs

Pasta - Boil pasta according to package directions. (Can be done up to 5 days ahead)

Bell peppers / Shallots / Broccoli - Prep as directed. (Chop these ingredients fairly small since they will be mixed into the pasta salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)

Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)

Make dressing - Combine garlic powder, mayonnaise, sour cream, mustard, and vinegar. (Can be done up to 5 days ahead)

Chicken - Tenderize chicken and season with some salt and pepper. (Can be done 1 day ahead)

Watermelon - Slice into wedges or cubes for serving.

If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with cooking oil.

If cooking on stovetop / oven: Heat oven to 425F / 218C degrees.

While grill / oven is heating, combine pasta, bell peppers, shallots, and broccoli. Add dressing and stir to combine. Season with some salt and pepper. Refrigerate while chicken cooks.

{grill}: Grill chicken, turning every few minutes,until chicken reaches 165F / 74C degrees, 8 to 12 minutes. During the last few minutes of cooking, generously brush chicken on both sides with barbecue sauce, repeating several times.

{stovetop / oven}: Heat a skillet with cooking oil over medium-high heat. Add chicken thighs and sear on one side until golden brown. Flip chicken thighs and brush the tops generously with barbecue sauce. Transfer skillet to oven and continue cooking in the oven for 15 to 20 minutes (depending on the thickness of chicken), until chicken reaches 165F / 74C degrees.

Serve chicken with some extra barbecue sauce. Enjoy pasta salad and watermelon on the side.