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Sweet & Smoky Grilled Chicken

Sweet & Smoky Grilled Chicken

with Coleslaw, Corn and Honey-Chive Butter

Long Weekend Grill
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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.

Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 unit

Corn on the Cob

4 tsp

Honey

1 tbsp

Applewood Smoke Spice

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

7 g

Chives

113 g

Kale Slaw Mix

56 g

Carrot, julienned

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate52 g
Sugar31 g
Dietary Fiber5 g
Protein44 g
Cholesterol165 mg
Sodium900 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Measuring Spoons
Large Bowl
Paper Towel
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

While chicken cooks, add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.

6

Thinly slice chicken. Divide chicken, slaw and corn between plates. Drizzle remaining honey-BBQ sauce over chicken. Spread honey-chive butter onto corn.