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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
Allergens:Egg/OeufMustard/MoutardeMilk/LaitSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

460 g

Russet Potato

66 g

Mini Cucumber

7 g

Chives

56 g

Spring Mix

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

BBQ Seasoning

4 tbsp

Sweet Chili Sauce

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Parchment Paper
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.**

4

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.

5

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.

6

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