BBQ Dry-Rub Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
BBQ Dry-Rub Chicken

BBQ Dry-Rub Chicken

with Charred Corn and DIY Ranch Dressing

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!

Family Friendly

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

4 tbsp

BBQ Sauce

1 unit(s)

Canned Corn

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

7 g


1 unit(s)

Sour Cream

1 unit(s)

Garlic, cloves

1 tbsp

White Wine Vinegar

(Contains Sulphites)

250 g

Yellow Potato

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

½ tsp


¼ tsp

Salt and Pepper*

2.5 tbsp



Nutrition Values

Calories590 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate30 g
Sugar6 g
Dietary Fiber4 g
Protein42 g
Cholesterol135 mg
Sodium330 mg
Trans Fat0.1 g
Potassium1400 mg
Calcium50 mg
Iron3 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.


Baking Sheet
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl


Roast potatoes

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 the top of the oven, until golden-brown, 25-28 min.

Roast chicken

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 the middle of the oven, until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in step 4.)

Char veggies

While chicken roasts, core, then cut pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. 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). Cover with a lid. Cook, carefully swirling pan often, until the veggies are dark golden-brown, 4-6 min. Season with salt and pepper.

Broil chicken

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

Make ranch dressing

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.

Finish and serve

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