Unbelievably simple and packed with flavour, this dish brings summer to your plate. Nothing like sweet, smoky barbecue flavour on juicy chicken thighs and a creamy, dreamy broccoli salad to pair alongside!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
310 g
Chicken Leg (Boneless)
227 g
Broccoli, florets
1 tbsp
BBQ Seasoning
(Contains Mustard)
28 g
Seed Blend
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
7 g
Dill
2 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
56 g
Corn Kernels
28 g
Dried Cranberries
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop dill. Cut broccoli into bite-sized pieces. Pat chicken dry with paper towel. Toss chicken with BBQ seasoning in a medium bowl. Season with salt and pepper. Toss to coat and set aside.
Toss broccoli, corn and onions with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until broccoli is golden-brown and tender, 4-5 min.
While the veggies broil, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side.
When chicken is golden-brown, transfer to another foil-lined baking sheet. Brush BBQ sauce over tops of chicken. Broil, in the middle of the oven, until cooked through, 5-6 min.**
While the chicken broils, stir together the mayo, sour cream and dill in a large bowl. Add the broiled veggies, cranberries and seed blend. Stir to coat.
Divide BBQ chicken and broccoli salad between plates.