Eat the rainbow with this tasty mix of all-American flavours. Tender chicken gets a lightly spiced and saucy coating, with potato wedges and a zesty charred corn slaw to round out the meal. It's a taste of an American BBQ right in your own home!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 4 people
/ Serving 4 people
All-American Spice Blend
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
SPICY! Add just 1 sachet of the spice blend if you or the kids are sensitive to heat! While the wedges are baking, drain the sweetcorn. Finely chop the chives. Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a medium bowl, combine 1 1/2 sachets All American spice blend, a drizzle of olive oil and the chicken. Toss to coat and set aside.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a large bowl.
When the wedges have 15 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the spiced chicken and cook until golden and cooked through, 3-5 minutes each side. Reduce the heat to low and add the BBQ sauce. Heat until bubbling, then remove from the heat. TIP: If your pan is getting crowded, cook in batches for the best results!
To the bowl with the corn, add the garlic aioli, white wine vinegar and a pinch of salt and pepper. Add the slaw mix and chives (reserve some for garnish). Just before serving, toss to coat. TIP: Toss the slaw just before serving to keep the cabbage crisp.
Divide the BBQ chicken, wedges and rainbow slaw between plates. Garnish with any reserved chives.