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.
Ingredients
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
Mayonnaise
(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
Chives
56 g
Green Peas
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- Cut potatoes into 1-inch pieces.
- Add to bowl with dressing, then stir to combine.
- Divide potato and pea salad and maple-chipotle grilled chicken between plates.
- Sprinkle remaining chives over chicken.