Grilled Maple-Mustard Chicken

Name: Grilled Maple-Mustard Chicken with Smoky Potato Wedges and Caesar-Style Slaw
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 280 g Chicken Thighs; 2 tbsp Maple Syrup; ½ tbsp Soy Sauce; 1 tbsp Whole Grain Mustard; 350 g Yellow Potato; 7 g Applewood Smoke Spice; 56 g Spring Mix; 4 tbsp Caesar Dressing; 1 unit(s) Mini Cucumber; 1 tbsp Butter*; 0.13 tsp Salt*; 2 tbsp Oil*; 0.13 tsp Pepper*

with Smoky Potato Wedges and Caesar-Style Slaw

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Classic Canadian flavours like maple and mustard are always winners – and they're delicious when slathered on chicken. Potato wedges get tossed with Applewood Smoke Spice for added smoky goodness.

Tags:

Family Friendly

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Soja

•Senf

•Anchovies

•Egg

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 tbsp

Maple Syrup

½ tbsp

Soy Sauce

1 tbsp

Whole Grain Mustard

350 g

Yellow Potato

7 g

Applewood Smoke Spice

56 g

Spring Mix

4 tbsp

Caesar Dressing

1 unit(s)

Mini Cucumber

Not included in your delivery

1 tbsp

Butter*

0.13 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories720 kcal

Fat42 g

Saturated Fat10 g

Carbohydrate51 g

Sugar17 g

Dietary Fiber4 g

Protein34 g

Cholesterol145 mg

Sodium1080 mg

Trans Fat0.5 g

Potassium1300 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Non-Stick Pan

•Large Bowl

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Remove any brown spots from potatoes and cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, 2 tsp (4 tsp) Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, to a medium non-stick pan, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter.
Heat the pan over medium-high. Cook for 2-3 min, stirring often, until mixture comes to a boil.
Once boiling, reduce heat to medium and simmer until sauce slightly thickens, 1-2 min. (NOTE: Sauce will thicken more as it cools.)
Remove the pan from heat.

Pat chicken dry with paper towels. Season with salt, pepper and remaining Applewood Smoke Spice. Drizzle 1 tbsp (2 tbsp) oil over chicken, then turn to coat.
Add chicken to the grill. Close lid and grill for 5-7 min per side, until cooked through.**