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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
Allergens:Egg/OeufMilk/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

310 g

Chicken Tenders

460 g

Russet Potato

80 g

Roma Tomato

56 g

Spring Mix

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

BBQ Seasoning

(ContainsSulphites/Sulfite)

4 tbsp

Sweet Chili Sauce

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat41 g
Saturated Fat4.5 g
Carbohydrate66 g
Sugar20 g
Dietary Fiber5 g
Protein42 g
Cholesterol115 mg
Sodium1360 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the 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, use 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.)

2

Meanwhile, 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.

3

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.

4

Meanwhile, 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.

5

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