Grilled Cranberry Glazed Chicken
with Marshmallow Topped Sweet Potatoes and Bacon Asparagus
This dinner brings the flavours of the holidays, cranberries, sweet potatoes, pecans and poultry, to the grill!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
7 g
Chives
227 g
Asparagus
2 unit(s)
Sweet Potato
1 tbsp
Cranberry Spread
(May contain traces of: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
28 g
Pecans
(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)
2 tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
28 g
Mini Marshmallows
(May contain traces of: Egg, Mustard, Fish, Milk, Sesame, Wheat, Sulphites, Crustaceans, Peanuts, Soy, Tree nuts)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- While you prep, preheat the grill to medium heat (approx. 400°F).
- Preheat the oven to 450°F.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, to a small mincrowavable bowl, add 1 tbsp (2 tbsp) butter. Cook for 30 sec, until fully melted. Stir in half the brown sugar.
- Meanwhile, layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)
- Cut sweet potatoes into 1/2-inch pieces. Arrange sweet potatoes and melted butter-sugar mixture on one side of the foil. Season with salt, then toss to combine.
- Fold foil in half over sweet potato mixture and pinch edges to seal pouch.
- Trim and discard bottom 1-inch from asparagus.
- Add asparagus, half the Zesty Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet, then season with salt and pepper. Toss to coat, then set aside.
- To a small bowl, add half the cranberry spread (use all for 4 servings) and remaining brown sugar. Stir to combine, then set aside.
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Place sweet potato pouch on one side of the grill. Close lid and grill, flipping once halfway through, until tender, 12-15 min. (TIP: Use a a skewer to poke sweet potatoes in pouch to see if they are tender!)
- Add chicken to the other side of the grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
- Once chicken is cooked through, brush all over with cranberry mixture. Cook, flipping once halfway through cooking, until glazed, 1-2 min.
- Once sweet potatoes are tender and chicken is cooked through, arrange asparagus on grill. Grill, flipping once, until tender-crisp, 3-6 min.
- Transfer to the baking sheet with sweet potatoes and chicken.
- Meanwhile, carefully open the top of foil pouch with sweet potato mixture. Top mixture with marshmallows and pecans. Return to grill. Close lid and grill, unitl marshmallows are tender and melting, 1-2 min.
- Crumble or cut bacon into 1/4-inch pieces.
- Thinly slice chives.
- Divide sweet potatoes, asparagus and chicken between plates.
- Top asparagus with bacon.
- Sprinkle chicken with chives.