Grilled Maple-Chipotle Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Maple-Chipotle Chicken

Grilled Maple-Chipotle Chicken

with Creamy Grilled Potato Salad and Peas

Sweet and smoky chicken is everything we want for hot summer days! Our twist on a classic potato side dish takes the spuds to the grill before mixing in a creamy dressing with a hint of sweetness.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

310 g

Chicken Breast Tenders

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

0.13 tsp

Chipotle Powder

2 tbsp

Maple Syrup

2 unit(s)

Russet Potato

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

7 g


56 g

Green Peas

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


2 tsp



Nutrition Values

Calories770 kcal
Fat34 g
Saturated Fat4.5 g
Carbohydrate71 g
Sugar26 g
Dietary Fiber5 g
Protein46 g
Cholesterol150 mg
Sodium840 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium100 mg
Iron3.5 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
Large Bowl
Small Bowl


Prep and cook potatoes
  • Halve potatoes lengthwise (quarter if potatoes are large). Add potatoes and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper and toss to combine.  
  • Arrange potatoes on one side of the grill. Close lid and grill, flipping occasionally, until tender, 16-20 min. 
  • Once tender, return to the same bowl and set aside in the fridge. 
Prep veggies
  • Meanwhile, add peas and 2 tbsp (4 tbsp) water to a small pot. Bring to a boil over medium-high heat. Cook, stirring occasionally, until cooked through, 5-7 min. 
  • Drain peas.
  • Meanwhile, thinly slice chives.
  • Add mayo, mustard and 2 tsp (4 tsp) sugar to a large bowl. Whisk to combine. Season with salt and pepper.
  • Add drained peas and half the chives to the bowl, then stir to combine. Set aside in the fridge.
Prep chicken
  • Add maple syrup and 1/8 tsp chipotle powder to a small bowl and stir to combine. (NOTE: Reference heat guide.)
  • Pat chicken dry with paper towels.
  • Sprinkle with BBQ Seasoning, then season with salt and pepper. 
Grill chicken
  • Add chicken to the grill, then close lid and grill, flipping once, until chicken is cooked through, 3-4 min per side.** 
  • Once cooked through, brush maple-chipotle sauce over chicken. Cook until sauce thickens slightly, 30 sec. 
  • Flip, then brush the other side with maple-chipotle sauce. Cook again until sauce thickens slightly, 30 sec. 
  • Transfer chicken to a plate and cover to keep warm. 
Finish potato salad
  • Cut potatoes into 1-inch pieces. 
  • Add to bowl with dressing, then stir to combine.
Finish and serve
  • Divide potato and pea salad and maple-chipotle grilled chicken between plates.
  • Sprinkle remaining chives over chicken.