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 g
BBQ Pork Ribs, fully cooked
2 unit(s)
Chicken Breasts
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
250 g
Yellow Potato
1 unit(s)
Sour Cream
227 g
Asparagus
7 g
Chives
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 the other side of grill. Brush the ribs all over with half the reserved Applewood Smoke BBQ sauce in the small bowl. Close lid and cook, flipping and brushing with some more of the sauce halfway through grilling, until warmed through 15-18 min.**
Add the chicken to the grill and close lid. Grill the chicken, flipping and brushing with the remaining Applewood Smoke BBQ sauce halfway through grilling, until cooked through, 6-8 min per side.*** Once the chicken has been flipped, place the asparagus on the grill and cook 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.