HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Dry Rub Chicken
BBQ Dry-Rub Chicken

BBQ Dry-Rub Chicken

with Charred Corn and DIY Ranch Dressing

Read more

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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¼ cup

BBQ Sauce


227 g

Corn Kernels

2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

7 g


3 tbsp

Sour Cream


3 g


1 tbsp

White Wine Vinegar


300 g

Yellow Potato

1 tbsp

Paprika-Garlic Blend

160 g

Sweet Bell Pepper

Not included in your delivery

2.5 tbsp


½ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate70 g
Sugar22 g
Dietary Fiber7 g
Protein45 g
Cholesterol150 mg
Sodium460 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Garlic Guide for Step 5 (dbl for 4 ppl): 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 4 ppl) on a baking sheet. Arrange in a single layer. Season with salt and pepper. Roast in top of oven, until golden-brown, 25-28 min.


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


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 and 1/2 tbsp water (dbl both for 4 ppl) 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.


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 middle of oven, until cooked through, 4-5 min.**


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 (dbl both for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.


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