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

Sticky BBQ-Spiced Chicken

with Potato Wedges and 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 creamy, dreamy ranch!

Tags:SpicyQuick 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

310 g

Chicken Tenders

460 g

Russet Potato

80 g

Roma Tomato

56 g

Spring Mix

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait, Soy/Soja)

1 tbsp

White Wine Vinegar


2 tbsp

BBQ Seasoning


4 tbsp

Sweet Chili Sauce

Not included in your delivery

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate59 g
Sugar13 g
Dietary Fiber5 g
Protein45 g
Cholesterol125 mg
Sodium1240 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
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 large bowl. Season with salt and pepper, then toss to coat. Transfer potatoes to an unlined baking sheet. (NOTE: For 4 ppl, divide potatoes between 2 baking sheets.) Arrange in a single layer. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


While potato wedges roast, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to the same large bowl (from step 1). 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 chicken is golden-brown and cooked through, 3-4 min per side.** Remove the pan from heat, then add sweet chili sauce. Toss to coat. Cover to keep warm.


While chicken cooks, cut tomato into 1/2-inch pieces. Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.


Divide chicken and any sauce from the pan, potato wedges and salad between plates. Serve ranch dressing alongside for dipping.