Smoky grilled chicken get drizzled with a honey sweetened hot sauce to amp up the flavours of this delightful summer dish. And what is more summery than a potato salad smothered in Dijonnaise?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Garlic Blend
Whole Grain Mustard(ContainsMustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Cut potatoes into 1-inch pieces. Trim, then halve green beans. Peel, then mince or grate garlic. Thinly slice chives.
Add potatoes, 1 tsp salt (dbl for 4 ppl) and water to cover (approx. 3-inches) to a large pot. (NOTE: Use same for 4 ppl.) Bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook potatoes until almost fork-tender, 8-9 min. Add green beans to the pot. Continue cooking until beans and potatoes and are fork-tender, 3-4 min.
While potatoes and green beans cook, pat chicken dry with paper towels. Reserve 1/4 tsp Smoked Paprika-Garlic Spice Blend (dbl for 4 ppl). Season chicken with salt, pepper and remaining Smoked Paprika-Garlic Spice Blend. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top, then brush to coat. Add chicken to grill, close lid and grill until cooked through, flipping once, 5-7 min per side.**
While chicken grills, stir together garlic, vinegar, mayo and mustard in a large bowl. (NOTE: This is your salad dressing.) Stir together honey and half the hot sauce (all for 4 ppl) in a small bowl. (NOTE: This is your hot honey sauce.)
Drain potatoes and green beans, then add to the bowl with salad dressing. Add half the chives, then season with salt and pepper. Toss to combine.
Divide potato salad between plates, then sprinkle reserved Smoked Paprika-Garlic Spice Blend over top, if desired. Serve chicken alongside, then drizzle hot honey sauce over chicken. Sprinkle with remaining chives.