Grilled Sticky Chicken with Sesame Sweet Potato Wedges
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Grilled Sticky Chicken with Sesame Sweet Potato Wedges

Grilled Sticky Chicken with Sesame Sweet Potato Wedges

with Grilled Corn with Sriracha Butter

Sweet in-season corn will never be the same after you try our savoury, salty and saucy sriracha butter. Grilled sticky chicken with sesame sweet potato wedges are the supporting cast of this summer extravaganza!

Allergens:
Soy
Sesame
Mustard
Sulphites
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 g

Chicken Breasts

2 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

Honey

2 unit

Corn on the Cob

2 tsp

Sriracha

(Contains Sulphites)

1 tsp

Black Sesame Seeds

(Contains Sesame)

340 g

Sweet Potato

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2761 kJ
Calories660 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate69 g
Sugar16 g
Dietary Fiber8 g
Protein44 g
Cholesterol155 mg
Sodium770 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

Aluminum Foil
Measuring Spoons
Paper Towel
Whisk
Small Bowl
Silicone Brush

Instructions

GRILL SWEET POTATOES
1

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat. Layer two 24x12-inch pieces of foil. Arrange sweet potatoes on one side of the foil. Toss with 1 tbsp oil, then the sesame seeds. Season with salt and pepper. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: make 2 pouches for 4 ppl, using 2 sheets of foil per pouch and 1 tbsp oil per pouch.) Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 17-18 min.

GRILL CHICKEN AND CORN
2

Whisk together the honey and hoisin in a small bowl. Set aside. Pat the chicken dry with paper towels. Season with salt and pepper. Place corn and chicken on the grill, close lid and grill until corn is charred all around and chicken is cooked through, flipping once, 5-7 min per side.**

MAKE SAUCE AND BUTTER
3

While the chicken and corn cook, mix together 2 tbsp butter (dbl for 4 ppl) and sriracha in another small bowl. Season with salt and pepper. Set aside.

FINISH CHICKEN
4

When the chicken is cooked through, brush one side with the hoisin-honey sauce. Grill for 1 min, flip and brush the other side with the hoisin-honey sauce. Grill for 1 min. Transfer the chicken and corn to a plate. Cover to keep warm.

FINISH AND SERVE
5

Divide chicken and sweet potatoes between plates. Drizzle any remaining sauce from the small bowl over the chicken. Serve the grilled corn on the side. Dollop the sriracha butter over the corn.

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