Sriracha-Glazed Chicken

Name: Sriracha-Glazed Chicken with Pre-Cut Fries & Rainbow Slaw
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Potato Fries; 1 packet Smokey Aioli; 320 g Chicken Thigh; 1 packet Sriracha; 1 packet Baby Spinach Leaves; 1 packet Slaw Mix; 1 packet BBQ Sauce; 1 sachet All-American Spice Blend; 2 Radish; 1 Lemon; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Pre-Cut Fries & Rainbow Slaw

Recipe Development TeamUpdated on September 09, 2026

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Calories

:

557 kcal

Protein

:

34.7g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Sulphites
Eggs
Soy
Sulphites
May contain traces of allergens
Soy
Sesame
Fish
Eggs
Milk

Have you heard? We’ve upped the portion sizes of our chicken thigh! More chicken, more deliciousness! In tonight’s dish, they’re baked to juicy perfection and slathered with a sticky BBQ glaze that really takes them above and beyond. They’re served with crunchy slaw, plus our favourite version of the spud: fries. Ready to get a leg up on dinnertime?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Potato Fries

(Contains: Sulphites May be present: Sulphites)

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

320 g

Chicken Thigh

1 packet

Sriracha

(May be present: Soy)

1 packet

Baby Spinach Leaves

1 packet

Slaw Mix

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

1 sachet

All-American Spice Blend

2

Radish

1

Lemon

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition

Calories557 kcal

Energy (kJ)2330 kJ

Fat30.4 g

of which saturates5.7 g

Carbohydrate43.4 g

of which sugars12.6 g

Dietary Fibre5.4 g

Protein34.7 g

Sodium1280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Baking Paper

Cooking Steps

PDF

1

• In a large bowl, combine chicken thigh, All-American spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

SPICY! Use less sriracha if you're sensitive to heat! In the last 5 minutes of cooking time, add BBQ sauce, sriracha (see ingredients) and a splash of water.

TIP: Chicken is cooked through when it's no longer pink inside.

TIP: The spice blend will char slightly, this adds flavour to the dish!

2

While chicken are baking, cut potato into wedges.
Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.

Little cooks: Kids can help with tossing the wedges.

3

Meanwhile, thinly slice radish.
Slice lemon into wedges.
When the chicken has 5 minutes cook time remaining, in a medium bowl, combine slaw mix, radish, baby leaves, smokey aioli and a squeeze of lemon juice. Season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!

4

Divide rainbow slaw, sticky sriracha-glazed chicken thigh and potato wedges between plates.
Spoon over any remaining sauce from the baking dish to serve. Enjoy!