BBQ Dry-Rub Chicken
with Corn on the Cob and DIY Ranch Dressing
Summer is perfect for a family bbq! Bbq rubbed chicken, corn and golden roasted potatoes, don't forget the DIY chive ranch. You'll never want butter on corn again after you slather it with ranch!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
9 g
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
2 pièce(s)
Épi de maïs
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
7 g
Ciboulette
1 pièce(s)
Crème sure
3 pièce(s)
Gousses d'ail
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
250 g
Pomme de terre à chair jaune
4 g
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
cc
Sel et Poivre*
cc
Sucre*
cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Cut the potatoes into 1/4-inch thick rounds. On a baking sheet, toss the potatoes with 2 tbsp oil. Arrange in a single layer. Season with salt and pepper. Roast in the centre of the oven, until the potatoes are golden-brown, 25-28 min.
Meanwhile, husk the corn. Heat a large non-stick pan over medium-high heat. When the pan is hot, add the corn and 1 tbsp water to the pan. Cover with a lid. Cook, carefully shaking the pan often, until the corn kernels are dark golden-brown, 12-13 min.
Meanwhile, pat the chicken dry with paper towels. In a medium bowl, combine the chicken and BBQ seasoning with1 tbsp oil. Toss to coat. Transfer to a foil-lined baking sheet and roast in the centre of the oven until the chicken is almost cooked through, 14-16 min. (NOTE: We will finish cooking the chicken in Step 4.)
Meanwhile, mince or grate 1 clove garlic. Finely chop the chives. In a small bowl, whisk together the sour cream, mayo, minced garlic, half the chives, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.
Slice the chicken. Brush half the ranch over the corn cobs then, sprinkle with the remaining chives. Divide the chicken, corn and potatoes between plates. Serve with the remaining ranch on the side.