Warm potato salad:

Cook a few Yukon gold potatoes either in the oven or better yet on the grill until they are almost done and let cool.

Then slice into ¼ inch slices and coat both sides with oil.

Heat your grill to 400 degrees, cut a red onion cross-wise into thirds, and place the onion along with a jalapeno or Fresno chili and a garlic clove in a foil pouch on the grill and cook until lightly charred and the garlic is soft.

Set aside and let cool, then rough chop the onion, crush and dice the garlic, and slice the jalapeno.

Place the potato slices on the grill until lightly charred on each side. While those are cooking whisk apple cider vinegar, honey, Dijon mustard, Kosher salt and pepper, the chopped garlic, basil leaves, and olive or toasted sesame oil.

Toss the potato with the onions and gently break up and rough mash with a fork adding some chopped cooked bacon.

Drizzle in the dressing until coated, serve at room temperature.

For the chicken:

The night before, take your chicken pieces (I prefer legs and thighs for this) and place in a Ziploc bag or covered container.

Separately whisk together whole milk, lemon juice, salt, pepper, paprika, and parsley, and pour mixture over the chicken. Reservw some of the mixture for basting during cooking, and let marinate overnight.

To grill, pre-heat the grill to 450 degrees then turn down to 300.

Oil the grate and place the chicken on, turning every 10 minutes and baste before turning.

Chicken is done when the thickest part reaches 165 degrees.

Serve with the potato salad, a good Oktoberfest beer, and enjoy the game.