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American-Style BBQ Chicken

American-Style BBQ Chicken

with Wedges, Rainbow Slaw & Corn Cobs

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Eat the rainbow with this tasty mix of all-American flavours. Tender chicken gets a lightly spiced and saucy coating, with potato wedges, simple corn and a zesty slaw to round out the meal. It's a taste of an American BBQ right in your own home!

Tags:Kid Friendly
Allergens:EggsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 tin

corn

½ packet

lemon

1 bunch

spring onion

1 packet

chicken breast

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 packet

garlic aioli

(ContainsEggs)

1 bag

slaw mix

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2616 kJ
Fat29.2 g
of which saturates5.7 g
Carbohydrate49.5 g
of which sugars16.7 g
Dietary Fibre0 g
Protein44.2 g
Cholesterol0 mg
Sodium1142 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cob in half. Slice the lemon into wedges. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the chicken and toss to coat.

3

When the wedges have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until golden and cooked through, 3-5 minutes each side. Reduce the heat to low, then add the BBQ sauce and a splash of water. Spoon the sauce over the chicken and turn to coat. Heat until bubbling, then remove from the heat.

4

While the chicken is cooking, cook the corn cobs in the boiling water until tender and bright yellow, 5 minutes. Drain the corn.

5

In a large bowl, combine the garlic aioli and a good squeeze of lemon juice, then season with salt and pepper. Add the slaw mix and spring onion (reserve some spring onion for garnish!). Toss to coat.

6

Divide the BBQ chicken, wedges, rainbow slaw and corn cobs between plates. Spoon any excess glaze from the pan over the chicken. Spread the corn with some butter (if using). Sprinkle over the reserved spring onion and serve with any remaining lemon wedges.