Grilled Chicken and Elotes

Name: Grilled Chicken and Elotes with Smoky Foil Pouch Potatoes
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 260 g Chicken Leg (Boneless); 1 tbsp Mexican Seasoning; 2 unit Corn on the Cob; ¼ cup Feta Cheese, crumbled; 2 tbsp Mayonnaise; 7 g Cilantro; 360 g Red Potato; 1 tbsp Paprika-Garlic Blend; 1 unit Lime; 1.5 tbsp Oil*; ¾ tsp Salt*; ¼ tsp Pepper*

with Smoky Foil Pouch Potatoes

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Head back to the streets of Mexico with this BBQ recipe featuring perfectly spiced chicken and corn on the cob! Elotes, grilled Mexican street style corn on the cob, are incredibly flavourful and offer a fun twist on the standard buttered corn on the cob you're used to.

Allergens:

Milk

•Egg

•Mustard

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.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

260 g

Chicken Leg (Boneless)

1 tbsp

Mexican Seasoning

2 unit

Corn on the Cob

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard)

7 g

Cilantro

360 g

Red Potato

1 tbsp

Paprika-Garlic Blend

1 unit

Lime

Not included in your delivery

1.5 tbsp

Oil*

¾ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories640 kcal

Fat32 g

Saturated Fat6 g

Carbohydrate54 g

Sugar7 g

Dietary Fiber8 g

Protein37 g

Cholesterol145 mg

Sodium1490 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 Bowl

•Aluminum Foil

•Measuring Spoons

•Zester

•Small Bowl

•Silicone Brush

Cooking Steps

PDF

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.

Cut potatoes into 1/2-inch wedges. Add potatoes, Paprika-Garlic Blend, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Place pouch on one side of the grill, close lid and grill until tender, 20-22 min.

While potatoes cook, shuck corn. Finely chop cilantro. Zest lime. Cut half the lime into wedges (use whole lime for 4 ppl). Reserve 1/2 tsp Mexican Seasoning in a small bowl. Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle remaining Mexican Seasoning over chicken, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Turn to coat both sides.

When potatoes are almost halfway through cooking, add chicken and corn to grill. Close lid and grill chicken, flipping once, until cooked through, 6-8 min per side.** Grill corn, turning occasionally, until tender and grill marks form, 10-12 min.

While corn and chicken cook, stir together mayo, feta and lime zest in another small bowl. Season with salt and pepper.

When corn is done, transfer to a plate. Brush elote sauce all over corn. Sprinkle with reserved Mexican Seasoning and half the cilantro.

Divide chicken, elotes and potatoes between plates. Sprinkle remaining cilantro over potatoes. Serve any remaining elote sauce for dipping, if desired. Serve lime wedges alongside.