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Char-Broiled BBQ Chicken

Char-Broiled BBQ Chicken

with Summery Potato and Green Bean Salad

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Nothing says summer like BBQ! That’s why we’re kicking off the season with one of our favourite summertime dishes: BBQ chicken and potato salad! We’re dressing this potato salad up with fresh basil and crisp green beans. If you have a grill, it's great to use for this recipe instead of the broiler.

Allergens:Sulphites/SulfiteMilk/LaitMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

340 g

Red Potato

340 g

Green Beans, trimmed

2 unit

Green Onions

10 g

Dill

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

⅓ tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2226 kJ
Calories532 kcal
Fat13 g
Saturated Fat6 g
Carbohydrate64 g
Sugar20 g
Dietary Fiber10 g
Protein42 g
Cholesterol164 mg
Sodium605 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Brush
Large Bowl
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the chicken).

2

Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Cut the green beans into 1-inch pieces. Thinly slice the green onions. Finely chop 2 tbsp dill (double for 4 people).

3

Cook the potatoes: In a medium pot, combine the potatoes with enough salted water to cover. Bring to a boil over high heat, until potatoes are fork-tender, 10-12 min.

4

Meanwhile, place the chicken on a lightly oiled, foil-lined baking sheet. Season with salt and pepper. Brush the tops with half the BBQ sauce. Broil in the centre of the oven until golden-brown, 6-7 min. Flip the chicken over and brush with the remaining BBQ sauce. Return to the oven and broil until golden-brown and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

5

Boil the green beans: When the potatoes are done, use a slotted spoon to transfer them to a large bowl, keeping the water boiling on the stove. Add the green beans to the boiling water and cook until just tender, 2-3 min. Drain the beans and rinse under cold water. Drain well. Transfer to the bowl with potatoes.

6

Assemble the salad: Add the sour cream, dill, vinegar and green onions into the potato mixture. Season with salt and pepper.

7

Finish and serve: Divide the potato and green bean salad between plates. Top with the char-broiled BBQ chicken and enjoy!

BBQ TIP: Instead of pan-frying, grill the chicken on medium heat, 6-8 min per side, until cooked to an internal temperature of 175°F.