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!
Mayonnaise(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)
Red Onion, chopped
BBQ Sauce(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Preheat your broiler to high (to broil veggies and finish chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Finely chop dill. Cut broccoli into bite-sized pieces. Pat chicken dry with paper towel. In a medium bowl, toss chicken with BBQ seasoning. Season with salt and pepper. Toss to coat and set aside.
On a foil-lined baking sheet, toss broccoli, corn and onion with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil, in top of oven, until broccoli is golden-brown and tender, 4-5 min.
Heat a large non-stick pan over medium-high heat. When the pan is 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 middle of oven, until cooked through, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in a large bowl, stir together mayo, sour cream and dill. Season with salt and pepper. Set aside. To dressing, add broiled veggies, cranberries, seed blend and half the crispy shallots. Stir to coat.
Divide BBQ chicken and broccoli salad between plates. Sprinkle over remaining crispy shallots.