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BBQ Dry-Rub Chicken Thighs

BBQ Dry-Rub Chicken Thighs

with Corn and Ranch Dressing
4.5(56)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
:Ā 
1050 kcal
Protein
:Ā 
44g protein
Total
:Ā 
35 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Egg
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

280 g

Chicken Thighs

1 tbsp

BBQ Seasoning

113 g

Corn Kernels

4 tbsp

Ranch Dressing

(Contains: Egg, Milk)

350 g

Yellow Potato

1 tsp

Garlic Salt

1 unit(s)

Green Onion

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Pepper*

Calories1050 kcal
Fat69 g
Saturated Fat13 g
Carbohydrate64 g
Sugar10 g
Dietary Fiber6 g
Protein44 g
Cholesterol197 mg
Sodium1840 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.
ā€¢Measuring Spoons
ā€¢Baking Sheet
ā€¢Paper Towel
ā€¢Medium Bowl
ā€¢Large Non-Stick Pan
ā€¢Small Bowl

Cooking Steps

PDF
Roast potatoes
1

Before starting, preheat the oven to 450ĖšF. Wash and dry all produce. Cut potatoes into 1/4-inch thick rounds. Add potatoes and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the top of the oven, until tender, 25-28 min.

Cook chicken
2

While potatoes roast, pat chicken dry with paper towels. Combine chicken, BBQ seasoning, remaining garlic salt and 1 tbsp (2 tbsp) oil in a medium bowl. Toss to coat. Arrange chicken in a single layer on another unlined baking sheet. Roast in middle of oven, flipping halfway through, until cooked through, 18-21 min.**

Cook corn
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min. Add corn and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

Mix ranch dressing
4

Meanwhile, thinly slice green onion. In a small bowl, stir together ranch and half the green onions. Season with salt and pepper. Set aside.

Finish and serve
5

Slice chicken. Divide chicken, corn and potatoes between plates. Drizzle some ranch over corn, then sprinkle with remaining green onions. Serve with remaining ranch on the side.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor:Ā Customers loved the tasty and juicy chicken thighs, with some praising the Southwest seasoning as a delicious alternative to BBQ.
  • Ease of prep:Ā The dish was quick to make, offering a fantastic result without much fuss.
  • Suggestions:Ā Consider reducing the amount of ranch sauce for kids; adults can add more to taste if desired.
  • Portions:Ā Some found the portions smaller than expected, particularly for a 4-serving meal.
AI-generated from customer reviews
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