Sweet and Smoky Grilled Chicken
with Slaw, Corn and Honey-Chive Butter
Applewood BBQ seasoning and honey are a lip-smacking combo, especially on grilled chicken! Crunchy coleslaw and juicy corn on the cob elevate this dish to summer perfection.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Corn on the Cob
Kale Slaw Mix
(Contains Egg, Mustard)
White Wine Vinegar
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat.
Cut corn cobs in half, crosswise. Thinly slice chives. Peel, then coarsely grate carrot. Add 2 tbsp room temperature butter (dbl for 4 ppl), half the chives and half the honey to a small bowl. Season with salt and pepper, then stir to combine. Stir together BBQ sauce and remaining honey in another small bowl. Set aside.
Stir together mayo, remaining chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add kale slaw mix and carrots. Season with salt and pepper, then toss to combine.
Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle with BBQ Seasoning. Drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.** When chicken is almost done, brush with honey-BBQ sauce and grill until sauce begins to caramelize, 1-2 min per side.
While chicken cooks, add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
Thinly slice chicken. Divide chicken, slaw and corn between plates. Drizzle any remaining honey-BBQ sauce over chicken. Spread honey-chive butter onto corn.