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 tender chicken. Dip the chicken and wedges in creamy, dreamy ranch!

Ingredients: Russet potato • Chicken thighs • Baby tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites).

Tags:
Spicy
Allergens:
Egg
Milk
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 unit(s)

Russet Potato

113 g

Baby Tomatoes

56 g

Spring Mix

4 tbsp

Ranch Dressing

(Contains Egg, Milk, Soy May contain Wheat, Fish, Milk, Soy, Sulphites, Mustard, Egg, Sesame, Tree nuts)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

BBQ Seasoning

(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)

4 tbsp

Sweet Chili Sauce

(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories770 kcal
Fat41 g
Saturated Fat6 g
Carbohydrate67 g
Sugar20 g
Dietary Fiber5 g
Protein34 g
Cholesterol140 mg
Sodium1410 mg
Trans Fat0.1 g
Potassium1600 mg
Calcium75 mg
Iron4.5 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.

Utensils

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

Instructions

Roast potato wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • Add 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
2
  • Meanwhile, pat chicken dry with paper towels. Cut into-inch 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
3
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add chicken. Pan-fry, flipping occasionally, until golden-brown and cooked through, 6-8 min.** 
  • Remove from heat, then add sweet chili sauce. Toss to coat.
  • Cover to keep warm.
Make salad
4
  • 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
5
  • Divide chicken, sweet potato wedges and salad between plates. Spoon any sauce from the pan over chicken.
  • Serve ranch dressing alongside for dipping.
Modularity Step (under step 2)
6

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 breast tenders.

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