Get ready for a Cajun-inspired cookout! Spiced bbq chicken, Old Bay butter-basted corn and fire-roasted green peppers celebrate the humble summer cookout like no other! Bacon, green onion, and sour cream topped potatoes are the perfect long weekend side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Corn on the Cob
Old Bay Seasoning(ContainsMustard/Moutarde)
Green Bell Pepper
Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Cut potatoes in half, then brush cut sides with 1 tsp oil (dbl for 4ppl). Transfer potatoes, cut-side down, to a parchment- lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until fork-tender, 25-30 min.
Cut corn cobs in half, crosswise. Thinly slice green onions. Stir together half the green onions, 2 tbsp room temperature butter (dbl for 4ppl), and half the Old Bay seasoning in a small bowl. Core, then cut the peppers into 4 quarters.
Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Pat chicken dry with paper towels. Toss chicken with Cajun Seasoning, remaining Old Bay Seasoning and 1/2 tbsp oil (dbl for 4ppl) in a large bowl. Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.***
While chicken cooks, add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min. When the corn is almost done, add the peppers to the grill. Close lid and grill, turning occasionally, until tender, 3-4 min.
Thinly slice chicken. Divide chicken, potatoes, corn and peppers between plates. Spread Old Bay butter onto corn. Top the potatoes with the sour cream, bacon and remaining green onions.