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Grilled Garlic and Smoked Paprika Chicken
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Grilled Garlic and Smoked Paprika Chicken

Grilled Garlic and Smoked Paprika Chicken

with Chive Butter Potatoes

This easy-going recipe has show-stopping results! Sweet, caramelly brown sugar and BBQ sauce baste a spice-rubbed spatchcock chicken! Fear not: spatchcock chicken is easy to grill!


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

Preparation Time45 minutes


serving amount

550 g

Spatchcock Chicken

280 g

Sous Vide Potatoes

113 g

Arugula and Spinach Mix

7 g


¼ cup

Dried Cranberries

4 tbsp

BBQ Sauce

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1030 kcal
Fat62 g
Saturated Fat18 g
Carbohydrate49 g
Sugar24 g
Dietary Fiber6 g
Protein47 g
Cholesterol190 mg
Sodium1470 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.


Medium Bowl
Measuring Spoons
Aluminum Foil
Paper Towel
Silicone Brush
Small Bowl
Large Bowl



Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Cut 2 tbsp (4 tbsp) butter into small pieces.Thinly slice chives.Drain potatoes, then pat dry with paper towels.Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.

Assemble foil pouch

Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)Arrange potato mixture on one side of the foil, then scatter butter cubes over top. Fold foil in half over potato mixture and pinch edges to seal pouch.

Season chicken

Combine Zesty Garlic Blend, remaining Smoked Paprika-Garlic Blend and 1/4 tsp (1/2 tsp) salt in a small bowl. Pat chicken dry with paper towels. Place chicken on a large plate, then drizzle 1 tbsp (2 tbsp) oil over top. Using clean hands, rub oil all over to coat. Season chicken all over with spice mixture.Bring foil pouch, chicken, BBQ sauce in a small bowl, a silicone brush and a cutting board out to grill.

Grill chicken

Add chicken to one side of the grill. Close lid and grill until cooked through, 10-14 min per side.** (TIP: If chicken is browning too quickly, reduce heat under chicken and adjust grill dials, as needed, to maintain 400°F.)Halfway through grilling chicken, place foil pouch on the other side of the grill, close lid and grill until tender, 10-14 min.When chicken is cooked through, brush skin side with some BBQ sauce, then flip. Close lid and grill for 30 sec, then repeat on other side.Transfer chicken to the clean cutting board. Cover loosely with foil. Set aside to rest, 5 min.

Make salad

When chicken and potatoes are done, add vinegar, Dijon and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add cranberries, arugula and spinach mix and half the chives, then toss to combine.

Finish and serve

Carefully open foil pouch. Sprinkle remaining chives over potatoes.Divide chicken and potatoes between plates. Drizzle any remaining BBQ sauce over chicken.Serve salad alongside.