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Dry-Rub Chicken

Dry-Rub Chicken

with Charred Corn and DIY Ranch Dressing

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Here's the perfect summer throwback meal for you! We've got you covered with BBQ-rubbed chicken, corn and golden roasted potatoes. You'll never want butter on corn again after you try it with this DIY chive ranch!

Tags:Family Friendly
Allergens:Mustard/MoutardeEgg/OeufMilk/LaitSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

1 can

Canned Corn

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

7 g

Chives

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Garlic, cloves

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

360 g

Yellow Potato

1 tbsp

Smoked Paprika-Garlic Blend

160 g

Sweet Bell Pepper

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate92 g
Sugar27 g
Dietary Fiber8 g
Protein49 g
Cholesterol140 mg
Sodium960 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the top of the oven until tender and golden-brown, 25-28 min.

2

While potatoes roast, pat chicken dry with paper towels. Add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in step 4.)

3

While chicken roasts, core, then cut pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add corn, peppers, 1 tbsp oil and 1/2 tbsp water (dbl both for 4 ppl). Cover with a lid. Cook, carefully swirling pan often, until veggies are dark golden-brown, 4-6 min. Season with salt and pepper.

4

When chicken is almost cooked through and potatoes are out of the oven, turn the oven broiler to high. While the broiler preheats, brush half the BBQ sauce over chicken. Broil chicken in the middle of the oven until cooked through, 4-5 min.

5

While chicken broils, finely chop chives. Peel, then mince or grate garlic. Add sour cream, mayo, half the chives, 1/2 tbsp vinegar, 1/2 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine. Set aside.

6

Slice chicken. Divide chicken, veggie mixture and potatoes between plates. Spoon ranch dressing over veggie mixture and chicken. Sprinkle remaining chives over top. Serve with remaining BBQ sauce on the side.