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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Corn on the Cob
Applewood Smoke Spice
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Kale Slaw Mix
White Wine Vinegar(ContainsSulphites/Sulfite)
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat.Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut corn cobs in half, crosswise. Thinly slice chives. Stir together 2 tbsp room temperature butter (dbl for 4ppl), half the chives and half the honey in a small bowl. Season with salt and pepper. Stir together BBQ sauce and remaining honey in a medium bowl. Set aside.
Stir together mayo, remaining chives, 1/2 tsp sugar and 1/2 tbsp vinegar (dbl both for 4ppl) in a large bowl. Add kale slaw and carrots. Toss to combine. Season with salt and pepper and set aside.
Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle with Applewood Smoke Blend. Drizzle with 1/2 tbsp oil (dbl for 4ppl).
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 grill marks form, 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 remaining honey-BBQ sauce over chicken. Spread honey-chive butter onto corn.