Grilled Sweet Corn and Jalapeño Relish Chicken
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Grilled Sweet Corn and Jalapeño Relish Chicken

Grilled Sweet Corn and Jalapeño Relish Chicken

with Farm Stand Veggies

Imagine some of summer's best bounty all on one plate! DIY relish with summer's sweet corn and a plethora of farm stand staples like baby potatoes and sweet bell pepper make this chicken dinner a real winner!


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

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Corn on the Cob

400 g

Red Potato

3 unit(s)

Mini Sweet Pepper

113 g

Sugar Snap Peas

1 unit(s)


1 unit(s)


¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Apricot Spread

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

1 tbsp

Whole Grain Mustard

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

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 tbsp

White Wine Vinegar

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

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories770 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate68 g
Sugar24 g
Dietary Fiber8 g
Protein49 g
Cholesterol135 mg
Sodium1030 mg
Trans Fat0.1 g
Potassium1950 mg
Calcium150 mg
Iron5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl


  • Cut potatoes into 1/2-inch thick wedges.
  • Add potatoes and half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-26 min.
  • Meanwhile, trim sugar snap peas.
  • Halve and core mini peppers.
  • Husk corn, then halve crosswise.


  • Peel then cut half the shallot into 1/8-inch pieces. Cut the remaining into 1/4-inch thick slices.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!).
  • Add vinegar, apricot spread, mustard, diced shallot, half the garlic spread and 1 tbsp (2 tbsp) water to a small pot. Bring to a simmer over high. Cook, stirring often until lightly thickened and shallots have softened, 2-4 min. 
  • Add snap peas, peppers, remaining shallots and remaining garlic spread to a medium bowl. Season with salt and pepper. Ttir to combine. 
  • Arrange veggie mixture on one side of a 18x12-inch piece of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 ppl.)
  • Pat chicken dry with paper towels. Add chicken, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil) to same bowl. Season with salt and pepper. Toss to coat.
  • Add chicken one side of the grill.
  • Reduce heat to medium. close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
  • Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
  • Place veggie pouch on grill. Close lid and grill until tender-crisp 7-9 min
  • Once cooked, transfer all grill items to a clean baking sheet to rest for 3-4 min.
  • Once cool enough to handle, place cut-side of cob down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
  • Add corn and jalapeño (NOTE: Reference heat guide.) to relish base. Season to taste with salt and pepper. Stir to mix.
  • Thinly slice chicken.
  • Divide potatoes, chicken and veggies between plates.
  • Sprinkle feta over veggies.
  • Spoon relish over chicken.
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