Grilled Smoky Chicken Cookout
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Grilled Smoky Chicken Cookout

Grilled Smoky Chicken Cookout

with Corn on the Cob and Potato Salad

Get ready for a summer-inspired cookout! Spiced BBQ chicken, seasoned butter-basted corn and creamy potato salad celebrate the humble summer cookout like no other!


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

Preparation Time35 minutes
Cooking Time


serving amount

550 g

Spatchcock Chicken

4 tbsp

BBQ Sauce

(Contains Mustard)

1 tbsp

Southwest Spice Blend

1 tbsp

Seasoned Salt

480 g

Yellow Potato

4 tbsp


(Contains Egg, Mustard)

3 unit


1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 unit

Corn on the Cob

1 tbsp

Garlic Puree

2 unit

Green Onion

1 tbsp

Dijon Mustard

(Contains Mustard)

1 unit

Hard Boiled Egg

(Contains Egg)

Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.56 tsp


0.06 tsp



Nutrition Values

Calories1230 kcal
Fat73 g
Saturated Fat19 g
Carbohydrate81 g
Sugar23 g
Dietary Fiber8 g
Protein46 g
Cholesterol263 mg
Sodium2600 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.


Large Pot
Measuring Spoons
Large Bowl
Small Bowl
Paper Towel
Silicone Brush


Cook potatoes

Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. 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 pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


Meanwhile, cut celery into 1/4-inch slices. Roughly chop hard boiled egg. Thinly slice green onions. Combine 2 tbsp softened butter and 1/4 tsp seasoned salt (dbl both for 4 ppl) in a small bowl. Set aside. Add mayo, vinegar, Dijon, garlic puree, remaining seasoned salt and half the green onions to a large bowl. Season with pepper, then whisk to combine. Set aside.

Prep chicken and corn

Brush 1 tbsp oil (dbl for 4 ppl) over corn. Set aside. Pat chicken dry with paper towels. On a separate cutting board, drizzle 1 tbsp oil (dbl for 4 ppl) over chicken. Season chicken all over with Southwest Spice Blend and 1/2 tsp salt (dbl for 4 ppl). Set aside.

Make potato salad

When potatoes are fork-tender, drain, then add them to the large bowl with dressing. Add celery and chopped egg. Gently stir to combine.

Grill chicken and corn

Add chicken to one side of the grill. Close lid and grill until cooked through, 10-12 min per side.**When chicken is halfway done, add corn to the other side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 8-10 min. When chicken is almost done, brush one side with some BBQ sauce, then flip. Close lid and grill for 30 sec, then repeat on the other side.

Finish and serve

Spread seasoned butter over corn. Slice chicken. Divide chicken, corn and potato salad between plates. Sprinkle remaining green onions over potato salad. Serve any remaining BBQ sauce on the side for dipping.