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BBQ Dry-Rub Chicken

BBQ Dry-Rub Chicken

with Charred Corn and DIY Ranch Dressing

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BBQ season is finally here! We've got you covered, with BBQ-rubbed chicken, corn and golden roasted potatoes. You'll never want butter on corn again after you try it with this DIY chive ranch!

Tags:Family
Allergens:Sulphites/SulfiteMustard/MoutardeEgg/OeufMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¼ cup

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

227 g

Corn Kernels

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)

7 g

Chives

3 tbsp

Sour Cream

(ContainsMilk/Lait)

3 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

300 g

Yellow Potato

1 tbsp

Paprika-Garlic Blend

160 g

Sweet Bell Pepper

Not included in your delivery

2.25 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber5 g
Protein44 g
Cholesterol150 mg
Sodium480 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce.Garlic Guide for Step 5: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Arrange in a single layer. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.

2

While potatoes roast, pat chicken dry with paper towels. Add chicken, paprika-garlic blend and 1/2 tbsp oil (dbl for 4ppl) to a foil-lined baking sheet. Toss to coat. Season with salt and pepper. Roast in the middle of the oven, until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in Step 4.)

3

While chicken roasts, core, then cut pepper into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add corn, peppers, 1 tbsp oil (dbl for 4ppl) and 1/2 tbsp water (dbl for 4ppl) to the pan. Cover with a lid. Cook, carefully swirling pan often, until corn is dark golden-brown, 4-6 min. Season with salt and pepper.

4

When chicken is almost cooked through and potatoes are out of the oven, turn oven broiler to high. Brush half the BBQ sauce over the chicken. Broil chicken in the middle of the oven, until cooked through, 4-5 min.**

5

While chicken broils, finely chop chives. Peel, then mince or grate garlic. Whisk together sour cream, mayo, half the chives, 1/2 tbsp vinegar, 1/2 tsp sugar and 1/4 tsp garlic (dbl all for 4ppl). (NOTE: Reference Garlic Guide) in a small bowl Season with salt and pepper. Set aside.

6

Slice chicken. Divide chicken, corn mixture and potatoes between plates. Spoon ranch dressing over corn mixture and chicken. Sprinkle over remaining chives. Serve with the remaining BBQ sauce on the side.