HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Chicken & Herby Buttered Corn
Chargrilled Chicken & Herby Buttered Corn

Chargrilled Chicken & Herby Buttered Corn

with Loaded Bacon Wedges & Cherry Tomato Salad

Gourmet Grill
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Gather your friends over because this chargrilled sensation is not only Insta-worthy, but downright delicious. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:BBQ Friendly

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

grated Parmesan cheese


1 punnet

cherry tomatoes

1 cob


1 bunch


1 bunch


1 packet

half chicken

1 sachet

Aussie spice blend

1 bag

salad leaves

1 block

Greek salad cheese/feta cheese


1 packet

balsamic & olive oil dressing

1 packet

sour cream


1 packet

diced bacon

Not included in your delivery

Olive Oil

40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5830 kJ
Fat93.3 g
of which saturates40.5 g
Carbohydrate41.5 g
of which sugars8.2 g
Protein95.1 g
Sodium1780 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the grated Parmesan cheese over the wedges, then bake until melted and golden.


While the wedges are baking, bring the butter to room temperature. Halve the cherry tomatoes. Cut the corn cob in half. Roughly chop the parsley leaves. Thinly slice the chives. In a small bowl, combine the butter, parsley and chives.Season with salt and pepper. Set aside. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, tossing, until golden, 3-5 minutes. Transfer to a medium bowl and set aside.


In a large bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add the half chicken and toss to coat. When the BBQ is hot, grill the chicken, skin- side down first, with the lid down, until charred and cooked through, 10-15 minutes each side. Transfer to a plate to rest and cover to keep warm. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when it's no longer pink inside. No BBQ? Return the frying pan to a high heat with a drizzle of olive oil. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.


While the chicken is grilling, add the corn to the BBQ and grill, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate, then place the herb butter over each corn cob. Cover to keep warm so that the herb butter melts. No BBQ? In a medium saucepan, bring water to the boil. Cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain.


In a second medium bowl, combine the spinach & rocket mix, cherry tomatoes and the balsamic & olive oil dressing. Crumble in the Greek salad cheese/feta cheese and toss to coat.


Carve the chargrilled chicken. Top the wedges with sour cream and the bacon. Bring everything to the table to serve. Help yourself to the chicken, cheesy loaded wedges, herby buttered corn and cherry tomato salad.