Grilled Maple-Mustard Chicken
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Grilled Maple-Mustard Chicken

Grilled Maple-Mustard Chicken

with BBQ-Spiced Potato Wedges and Green Beans

Classic Canadian flavours like maple and mustard are always a winner and that's no different here... slathered on chicken! Potato wedges get tossed with BBQ seasoning for added smoky goodness!

Family Friendly

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


serving amount

4 unit

Chicken Thighs

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

6 g


460 g

Russet Potato

1 tbsp

BBQ Seasoning

1 unit


340 g

Green Beans

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

½ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



Nutrition Values

Calories720 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate82 g
Sugar26 g
Dietary Fiber11 g
Protein40 g
Cholesterol175 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Non-Stick Pan


Roast potatoes wedges

Before starting, wash and dry all produce. Before starting, preheat the oven to 450°F.Lightly oil the grill. While you prep, preheat grill to 500°F over medium-high heat.

Cut potatoes into 1/2-inch thick wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Sprinkle BBQ Seasoning over top, then season with salt and pepper. Toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)


While the potatoes are roasting, trim green beans. Peel, then mince or grate garlic. Zest lemon, then cut half the lemon into wedges (use whole lemon for 4 ppl).

Grill  chicken

Pat chicken dry with paper towels. Season with salt and pepper. Drizzle with 1/2 tbsp oil, then turn to coat. Add chicken to grill, close lid and grill until cooked, flipping halfway through, 5-6 min per side.** Transfer to a plate and keep warm.

Cook beans

Heat a large non-stick pan over medium-high heat. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt. Cook, stirring, until all the water evaporates, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl), then stir to melt. Add half the garlic and cook, stirring, until beans are tender-crisp, 2-3 min. Remove from heat, then add lemon zest. Squeeze a wedge of lemon over top, then toss to combine.

Make glaze

While the green beans cook, heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add remaining garlic and cook until fragrant, 30 sec. Add mustard, maple syrup and soy sauce. Cook, stirring, until sauce slightly thickens, 1-2 min.

Finish and serve

Add chicken to the pan with glaze, then turn to coat. Divide chicken, potato wedges and beans between plates. Drizzle any remaining glaze over chicken.

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