BBQ-Style Chicken Dinner
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BBQ-Style Chicken Dinner

BBQ-Style Chicken Dinner

with Potato Salad and Sugar Snap Peas

If you're craving some BBQ but don't want to head outside to fire up the grill, we've got you covered! This dish delivers the joys of that backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes!

Low CO2

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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

350 g

Yellow Potato

170 g


113 g

Sugar Snap Peas

4 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp


(Contains Egg, Mustard)

1 tbsp

Garlic Puree

1 tbsp

Southwest Spice Blend

Not included in your delivery

¼ tsp


0.13 tsp


1.5 tbsp


¼ tsp



Nutrition Values

Calories640 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate63 g
Sugar22 g
Dietary Fiber7 g
Protein35 g
Cholesterol140 mg
Sodium930 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.


Large Pot
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Silicone Brush
Aluminum Foil
Large Bowl


Cook potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes.


Meanwhile, trim snap peas. Peel, then cut carrot into 1/4-inch coins. Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.Transfer chicken to a foil-lined baking sheet, then brush with half the BBQ sauce. Roast chicken in the middle of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean.

Cook veggies

Meanwhile, heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then carrots. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add snap peas. Cook, stirring occasionally, until veggies are tender, 3-4 min.Add half the garlic puree. Cook, stirring occasionally until fragrant, 30 sec.

Make potato salad

When potatoes are done, combine mayo, remaining garlic puree and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add potatoes. Season with salt and pepper, then stir to combine.

Finish and serve

Divide chicken, veggies and potato salad between plates.Serve remaining BBQ sauce on the side for dipping.