American-Style BBQ Chicken
with Wedges, Rainbow Slaw & Corn Cobs
- Eggs
- Soy
- Milk
- Milk
- Soy
- Sesame
- May contain traces of allergens
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
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!
Ingredients
2 unit
potatoes
1 tin
corn
(May be present: Milk, Soy, Sesame)
½ packet
lemon
1 bunch
spring onion
1 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
(May be present: Milk, Soy, Sesame, Almond, Cashew, Gluten, Eggs, Fish)
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
slaw mix
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
While the chicken is cooking, cook the corn cobs in the boiling water until tender and bright yellow, 5 minutes. Drain the corn.
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.
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.
