Cajun Summer Feast
with Grilled Corn and Green Peppers
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.
Ingredients
2 unit
Chicken Breasts
2 unit
Corn on the Cob
1 tbsp
Cajun Spice Blend
1 tbsp
Old Bay Seasoning
(Contains Mustard)
200 g
Green Bell Pepper
460 g
Russet Potato
100 g
Bacon Strips
6 tbsp
Sour Cream
(Contains Milk)
2 unit
Green Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.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 4 ppl). Arrange potatoes on a parchment-lined baking sheet, cut-side down. Season with salt and pepper. Roast in the middle of the oven until fork-tender, 25-30 min.
Husk, then cut corn in halve, crosswise. Thinly slice green onions. Core, then cut peppers into quarters. Stir together half the green onions, 2 tbsp room temperature butter (dbl for 4 ppl) and half the Old Bay seasoning in a small bowl.
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 heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Pat chicken dry with paper towels. Add chicken, Cajun Seasoning, remaining Old Bay Seasoning and 1/2 tbsp oil (dbl for 4ppl) to a large bowl. Toss to coat. 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 corn is almost done, add 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 potatoes with sour cream, bacon and remaining green onions.
