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Dry-Rubbed BBQ Chicken and Chive-Buttered Corn
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Dry-Rubbed BBQ Chicken and Chive-Buttered Corn

Dry-Rubbed BBQ Chicken and Chive-Buttered Corn

with Creamy Horseradish Potato Salad

This recipe has a bit of kick with the help of our secret ingredients, radish and horseradish! Juicy chicken and corn slathered in chive butter bring this dinner from simple to epic!

Tags:
New
Allergens:
Egg
Mustard
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

BBQ Seasoning

350 g

Red Potato

3 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard)

7 g

Chives

3 unit(s)

Radish

1 unit(s)

Corn on the Cob

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories630 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate42 g
Sugar8 g
Dietary Fiber5 g
Protein44 g
Cholesterol165 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Slotted Spoon
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Tongs
Large Bowl

Instructions

Boil potatoes
1

Before starting, preheat the oven to 425˚F.Wash and dry all produce.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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. Once tender, use a slotted spoon to transfer potatoes to an unlined baking sheet, then set aside in the fridge. (NOTE: Keep the pot of water! We'll use it to cook corn in step 4!)Cover pot and return to high heat.

Prep and cook chicken
2

Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle 2 1/2 tsp (5 tsp) BBQ Seasoning over top, then massage into chicken.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to another unlined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.**

Prep
3

Meanwhile, halve radishes, then cut into 1/4-inch half-moons. Thinly slice chives.Husk corn, then cut in half.Add room-temp butter, half the chives, remaining BBQ seasoning, salt and pepper to a small bowl. Stir until well combined. Set aside.

Cook corn
4

Return the large pot (from step 1) to high. Once water is boiling, add corn. Cover and bring to a boil over high, 3-4 min. Using tongs, transfer corn to a paper towel-lined plate.

Make potato salad
5

Add radishes, potatoes, creamy horseradish sauce and remaining chives to a large bowl. Season with salt and pepper, then toss to combine.

Finish and serve
6

Divide dry-rubbed BBQ chicken, potato salad and corn between plates. Dollop chive butter over corn.

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