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Backyard BBQ Style Chicken Dinner

Backyard BBQ Style Chicken Dinner

with Asparagus and Potato Salad

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If you're craving some BBQ but you just don't feel like firing up the grill, we've got you covered! This dish delivers all the joys of that backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes!

Tags:Quick
Allergens:MustardEgg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(ContainsMustard)

227 g

Asparagus

360 g

Yellow Potato

4 tbsp

Mayonnaise

(ContainsMustard, Egg)

2 unit

Green Onion

1 tbsp

Dijon Mustard

(ContainsMustard)

1 unit

Lemon

Not included in your delivery

2.5 tsp

Salt*

½ tsp

Pepper*

1.5 tbsp

Oil*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate68 g
Sugar24 g
Dietary Fiber10 g
Protein39 g
Cholesterol170 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Silicone Brush
Tongs
Aluminum Foil
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 475°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain potatoes and return to the same pot, off heat.

2

While potatoes cook, trim and discard the bottom 1-inch from asparagus. Thinly slice green onions. Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side. (TIP: It's okay if it doesn't cook all the way through at this step!) Remove the pan from heat. Transfer chicken to a foil-lined baking sheet, then brush with half the BBQ sauce. Bake in the middle of the oven, until cooked through, 8-10 min.** Carefully wipe pan clean.

4

While chicken cooks, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.

5

Zest, then juice half the lemon. Cut remaining lemon into wedges. Combine the mayonnaise, Dijon mustard, lemon zest, lemon juice and 1 tbsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes and toss to combine. Season with salt and pepper.

6

Thinly slice chicken. Divide chicken, asparagus and potato salad between plates. Sprinkle green onions over potato salad. Serve remaining BBQ sauce on the side, for dipping, and squeeze over a lemon wedge,if desired.