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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Corn on the Cob
Black Sesame Seeds(ContainsSesame/Sésame)
Salt and Pepper*
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.
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.**
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.
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.
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.