Sticky BBQ-Spiced Chicken
with Potato Wedges and Ranch
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk)
White Wine Vinegar
Sweet Chili Sauce
Not included in your delivery
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.)
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.
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.
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.
Divide chicken, potato wedges and salad between plates. Spoon any sauce from the pan over chicken. Serve ranch dressing alongside for dipping.