HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky BBQ Spiced Chicken
Sticky BBQ-Spiced Chicken

Sticky BBQ-Spiced Chicken

with Potato Wedges and DIY Ranch

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Sweet and smoky = delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for tender chicken. Dip the chicken and potato wedges in the DIY ranch!

Tags:Quick PrepEasy Clean-up

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

460 g

Russet Potato

66 g

Mini Cucumber

7 g


56 g

Spring Mix

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream


1 tbsp

White Wine Vinegar


2 tbsp

BBQ Seasoning

4 tbsp

Sweet Chili Sauce

Not included in your delivery

½ tsp


2.5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate68 g
Sugar22 g
Dietary Fiber5 g
Protein46 g
Cholesterol145 mg
Sodium1610 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Parchment Paper
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Transfer potatoes to a baking sheet. Arrange in a single layer. Roast, in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway.)


While potatoes roast, pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to the same bowl. Season with salt and pepper, then toss to coat.


Heat a large non-stick pan over medium-high heat. When hot, add chicken. Pan-fry, until golden, 2-3 min per side. (TIP: Don't overcrowd the pan; pan-fry in two batches if needed!) Transfer chicken to a parchment-lined baking sheet. Drizzle sweet chili sauce over tops of chicken. Roast, in the top of the oven, until cooked through, 8-10 min.**


While chicken roasts, thinly slice cucumber on a separate cutting board. Thinly slice chives. Add sour cream, mayo, half the chives, 1/4 tsp sugar and 1 tsp vinegar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.


Whisk together remaining vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and cucumbers. Season with salt and pepper, then toss to combine.


Thinly slice chicken. Divide chicken, potatoes and salad between plates. Sprinkle remaining chives over top. Serve DIY ranch on the side, for dipping.