HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMaple Mustard Grilled Chicken
Maple-Mustard Grilled Chicken

Maple-Mustard Grilled Chicken

with Apple Slaw and Buttery Potatoes

Read more

Canadiana, on the grill! We've filled this summer supper with Canadian flavours, from maple, to mustard and apples, this one's got it all. Comforting buttery potatoes and refreshing apple slaw complete this backyard beauty.


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Tenders

360 g

Yellow Potato

170 g

Coleslaw Cabbage Mix

1 unit

Gala Apple

2 tbsp

Whole Grain Mustard


2 tbsp

Maple Syrup

2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

1 tsp

Garlic Salt

1 tbsp

White Wine Vinegar


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate65 g
Sugar26 g
Dietary Fiber7 g
Protein41 g
Cholesterol140 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Medium Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Lightly oil the grill. While potatoes cook, preheat the grill to 500°F over medium-high heat. Halve potatoes (quarter if larger). 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. Drain and return potatoes to the same pot, off heat.


Meanwhile, core, then cut apple into 1/4-inch matchsticks. Add mayo, half the mustard, half the vinegar and 1/4 tsp garlic salt (dbl for 4 ppl) to a large bowl. Season with pepper, then stir to combine. Add apples and coleslaw cabbage mix, then toss to combine. Set aside.


Combine maple syrup, remaining mustard and remaining vinegar in a medium bowl. Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top.


Add chicken to the grill. Close lid and grill, flipping once, until chicken is cooked through, 4-5 min per side.** When chicken is cooked through, brush one side with maple-mustard glaze, then flip, glazed-side down. Grill for 30 sec, then repeat on the other side. Transfer chicken to the same medium bowl. Toss with any remaining maple-mustard glaze.


Add 1 tbsp butter (dbl for 4 ppl) to the pot with drained potatoes. Season with salt and pepper, to taste, then gently toss to melt butter and coat potatoes, 1-2 min.


Divide chicken, potatoes and apple slaw between plates. Drizzle any remaining sauce from the bowl over chicken.