Maple-Mustard Grilled Chicken
with Apple Slaw and Buttery Potatoes
Canadiana, on the grill! We've filled this summer supper with Canadian flavours, from maple to mustard and apples. Comforting buttery potatoes and refreshing apple slaw complete this backyard beauty.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
350 g
Yellow Potato
113 g
Green Cabbage, shredded
1 unit(s)
Gala Apple
56 g
Carrot, julienned
2 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 tbsp
Maple Syrup
2 tbsp
Mayonnaise
(Contains: Mustard, Egg)
1 tsp
Garlic Salt
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 (1/2 tsp) garlic salt to a large bowl. Season with pepper, then stir to combine. Add apples, cabbage and carrots, 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 (1 tbsp) oil over top.
Add chicken to the grill. (TIP: Arrange chicken tenders across grill grates to stop them from slipping through!) 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 other side. Transfer chicken to the same medium bowl. Toss with any remaining maple-mustard glaze.
Add 1 tbsp (2 tbsp) butter 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 grilled chicken, buttery potatoes and apple slaw between plates. Drizzle any remaining glaze from the bowl over chicken.
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