Sticky-Sweet BBQ Chicken Thighs
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Sticky-Sweet BBQ Chicken Thighs

Sticky-Sweet BBQ Chicken Thighs

with Sweet Potato Wedges and Ranch

Sweet and smoky = delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for chicken thighs. Dip the chicken and 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.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

2 unit

Sweet Potato

1 unit


56 g

Spring Mix

4 tbsp

Ranch Dressing

(Contains Egg, Milk, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

BBQ Seasoning

(Contains Mustard)

4 tbsp

Sweet Chili Sauce

Not included in your delivery

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories445 kcal
Energy (kJ)1860 kJ
Fat21 g
Saturated Fat2 g
Carbohydrate61 g
Sugar28 g
Dietary Fiber7 g
Protein4 g
Cholesterol3 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Roast sweet potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat. Transfer to a parchment-lined 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, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep chicken

Meanwhile, pat chicken dry with paper towels, then cut into 1-inch wide strips. Add chicken, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil to the same large bowl (from step 1). Season with salt and pepper, then toss to coat.

Pan-fry and glaze chicken

Heat a large non-stick pan over medium-high heat. When hot, add chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.** Remove from heat, then add sweet chili sauce. Toss to coat. Cover to keep warm.


Meanwhile, halve tomatoes.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.

Finish and serve

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


If you've opted to get chicken thighs, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken tenders.

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