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Grilled Maple-Mustard Chicken

Grilled Maple-Mustard Chicken

with BBQ-Spiced Potato Wedges and Zucchini

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

Tags:DiscoveryFamily Friendly
Allergens:Mustard/MoutardeSulphites/SulfiteSoy/SojaWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

2 unit

Garlic, cloves

460 g

Russet Potato

1 tbsp

BBQ Seasoning

(ContainsSulphites/Sulfite)

1.5 tsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

200 g

Zucchini

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate63 g
Sugar18 g
Dietary Fiber5 g
Protein35 g
Cholesterol147 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Sprinkle BBQ Seasoning over top, then season with salt and pepper. Toss to coat. 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 top of the oven, rotating sheets halfway through.)

2

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic.

3

Pat chicken dry with paper towels. Add chicken to a large bowl. Season with salt and pepper. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then toss to coat. Add chicken to the grill. Close lid and grill, flipping halfway, until cooked through, 5-6 min per side.** Transfer chicken to a plate, then cover to keep warm.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Transfer zucchini to a plate, then cover to keep warm.

5

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

6

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