Cuban Grilled Chicken
with Lime Butter Corn
Fire up the grill for a taste of Havana! Cuban spiced grilled chicken gets paired with lime butter-basted corn and a creamy sweet potato salad! The heat of the summer is upon us!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
2 unit
Corn on the Cob
340 g
Sweet Potato
1 unit
Lime
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
2 unit
Green Onion
7 g
Cilantro
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 425°F over medium heat.
Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature Peel, then cut sweet potatoes into 1-inch pieces. Combine sweet potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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.
While sweet potatoes cook, husk corn, then halve crosswise. Roughly chop cilantro. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Stir together lime zest, 1/4 tsp salt and 2 tbsp room temperature butter (dbl both for 4 ppl) in a small bowl.
Pat chicken dry with paper towels. Toss chicken with Smoked Paprika-Garlic Blend 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 sweet potatoes are fork-tender, drain and return them to the same pot (from step 1), off heat. Add green onions, lime juice, mayo and half the cilantro. Season with salt and pepper, then gently stir to coat.
Thinly slice chicken. Divide chicken, sweet potato salad and corn between plates. Spread lime butter onto corn, then sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired.
