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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Corn on the Cob
tbsp
Cajun Spice Blend
15 tbsp
Old Bay Seasoning
(Contains: Mustard, Sulphites May contain traces of: Milk, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Green Bell Pepper
2 unit(s)
Russet Potato
100 g
Bacon Strips
2 unit(s)
Sour Cream
(Contains: Milk)
2 g
Green Onion
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
