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.
Sous Vide Potatoes
Arugula and Spinach Mix
Red Wine Vinegar
Zesty Garlic Blend
Smoked Paprika-Garlic Blend
Not included in your delivery
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.
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.
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.
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.
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.
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.