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BBQ-Style Chicken Dinner
with Potato Salad and Garlic Broccoli
If you're craving some BBQ but don't want to head outside to fire up the grill, we've got you covered! This dish delivers the joys of a backyard BBQ sesh, but it all happens in the kitchen in under 30 minutes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
350 g
Yellow Potato
227 g
Broccoli
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain potatoes.
- Meanwhile, cut broccoli into bite-sized pieces.
- Pat chicken dry with paper towels, then season with Southwest Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.
- Transfer to a foil-lined baking sheet, then brush with half the BBQ sauce.
- Roast in the middle of the oven until cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Reduce the heat to medium, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min.
- Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Add half the garlic puree. Cook, stirring occasionally, until fragrant, 30 sec.
- Remove from heat.
- When potatoes are done, combine mayo, remaining garlic puree and 1/4 tsp (1/2 tsp) sugar in a large bowl.
- Add potatoes. Season with salt and pepper, then stir to combine.
- Divide chicken, broccoli and potato salad between plates.
- Serve remaining BBQ sauce on the side for dipping.