Grilled Applewood Smoked Chicken and Ribs
with Grilled Asparagus and Sour Cream and Chive Potatoes
Happy Dad Day! To honour our favourite guy, we're celebrating all things BBQ with a chicken and rib dinner that will have the whole family licking their plates clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728
BBQ Pork Ribs, fully cooked
(Contains Mustard)
2 unit
Chicken Breasts
1 tbsp
Applewood Smoke Spice
(Contains Mustard)
½ tsp
Garlic Salt
300 g
Yellow Potato
6 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
227 g
Asparagus
Not included in your delivery
1.5 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 400°F over medium heat. Thinly chop the chives. Trim and discard the bottom 1-inch from asparagus. Toss with 1/2 tbsp oil (dbl for 4 ppl). Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Halve the potatoes. Toss the potatoes with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Set both aside.
Mix together the BBQ sauce from ribs with the Applewood Smoke Spice in a small bowl. Set aside. Cut ribs in half then season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper.
Arrange the potatoes on one side of grill, close lid and grill, flipping once, until tender, 22-24 min. Add ribs to other side of grill. Brush the ribs all over with half the reserved Applewood Smoke BBQ sauce from small bowl, close lid grill until warmed through, flipping and brushing with the sauce halfway through grilling, 15-18 min.**
Brush the chicken all over with remaining Applewood Smoke BBQ sauce from small bowl, close lid grill chicken until cooked through, flipping and brushing with the sauce halfway through grilling, 6-8 min per side.** Once the chicken has been flipped, place the asparagus on the grill until tender-crisp, 5-7 min.
Stir together the chives and sour cream in another small bowl. Season with salt and pepper. Set aside.
Divide the chicken, ribs and potatoes between plates. Serve the asparagus on the side. Dollop the chive-sour cream over the potatoes.
