Hot 'n' Honey Chicken Thighs
with BBQ-Spiced Potatoes and Tomato Salad- Egg
- Milk
- Sulphites
Did someone say wing night? Our sweet, spicy and sticky sauce combines two great wing flavours: honey-garlic and Buffalo!
Ingredients
280 g
Chicken Thighs
360 g
Yellow Potato
113 g
Baby Tomatoes
4 tbsp
Ranch Dressing
(Contains: Egg, Milk)
2 tbsp
Honey
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
56 g
Spring Mix
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes. Add potatoes, 1/2 tbsp BBQ seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down. Roast potatoes in the middle of the oven until tender and golden-brown, 20-23 min.
Meanwhile, halve tomatoes. Add half the vinegar (use all for 4 ppl), 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat. Set aside.
Combine honey and 1/2 tsp BBQ Seasoning (dbl for 4 ppl) in a small bowl.
Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Thinly slice chicken. Add spring mix to the bowl with marinated tomatoes, then toss to combine. Divide chicken, potatoes and salad between plates. Drizzle BBQ honey sauce over chicken. Top with chili-garlic sauce, if desired. Serve ranch dressing alongside for dipping.
