Unbelievably simple and packed with flavour, this dish brings summer to your plate. Nothing like sweet, smoky barbecue flavour on juicy chicken thighs and a creamy, dreamy broccoli salad to pair alongside!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop half the dill (all for 4 ppl). Peel, halve then dice half the onion (whole onion for 4 ppl). Cut broccoli into bite-sized pieces. Pat chicken dry with paper towels. Toss chicken with BBQ Seasoning in a medium bowl. Season with salt and pepper. Toss to coat and set aside.
Toss broccoli, corn and onions with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until broccoli is golden-brown and tender, 4-5 min.
While the veggies broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side.
When chicken is golden-brown, transfer to another foil-lined baking sheet. Brush BBQ sauce over tops of chicken. Broil, in the middle of the oven, until cooked through, 5-6 min.**
While the chicken broils, stir together the mayo, sour cream and dill in a large bowl. Add the broiled veggies, cranberries and seed blend. Stir to coat.
Divide BBQ chicken and broccoli salad between plates.