Chargrilled Honey-Garlic Chicken
with Haloumi, Courgette Salad & Creamy Dill Potatoes
- Eggs
- Soy
- Milk
In tonight’s BBQ feast, tender and juicy grilled chicken gets a punch of garlic and sweet honey to balance it out. Also joining in the ring is a moreish bowl of creamy herbed potatoes, plus some gooey haloumi for a final K.O. To get flavour that really packs a punch, be sure to marinate the chicken for a few hours or the night before in the fridge. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven.
Ingredients
2
potato
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast strips
1
courgette
2
radish
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
3 clove
garlic
1 packet
haloumi/grill cheese
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
1 tbs
honey
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Preheat the BBQ to medium-high heat. Bring a large saucepan of salted water to the boil. • Cut potato into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. Drain potato and return to the saucepan. Set aside to cool.
• While the potato is cooking, finely chop garlic. In a medium bowl, combine garlic, the honey, garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. • Add the chicken breast strips and toss to coat. Set aside.
• Slice courgette into thick sticks. Thinly slice radish. Place courgette on a plate with a generous drizzle of olive oil. Season and set aside. • In a second medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add radish and mixed salad leaves, then set aside. • Pat haloumi dry with paper towel and cut into 1cm slices. Place haloumi on a second plate, drizzle with olive oil and toss to coat.
Little cooks: Kids can help pat the haloumi dry.
• When the BBQ is hot, pick up the chicken using tongs and let any excess marinade drip back into the bowl. • Grill chicken, turning, until charred and cooked through, 8-12 minutes. • While the chicken is grilling, occasionally spoon any excess marinade over the chicken. Transfer to a plate to rest. • While the chicken is resting, grill courgette until charred and softened, 3-5 minutes on each side.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and marinade, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook courgette until tender, 5-6 minutes on each side. Transfer to a plate.
• Grill the haloumi on the BBQ flat plate until golden brown, 2-3 minutes each side. • Meanwhile, add dill & parsley mayonnaise and grated Parmesan cheese to the potato. Gently toss to coat and season to taste. • Roughly chop the grilled courgette, then add to the radish salad and toss to coat.
TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!
No BBQ or flat plate? Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes each side.
• Bring everything to the table to serve. • Help yourself to chargrilled honey-garlic chicken, haloumi, courgette salad and creamy dill potatoes. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious flavours, especially the honey-garlic chicken marinade and dill potato salad.
- Ease of prep: Some found the mustard seeds in the marinade messy to work with, but overall preparation was straightforward.
- Suggestions: Consider grilling the chicken longer for thorough cooking; reduce cheese if preferred, as some found it too cheesy.
- Next-day meals: Leftovers kept well, with some reporting the chicken tasted even better the next day.
- Portions: Many praised the generous portion sizes, particularly noting ample vegetables, haloumi, and potato salad.
