Blueberry-BBQ Chicken Thighs
with Roasted Potatoes and Spinach Salad
Sometimes the best things in life are unexpected—like this delicious combination of blueberry jam and BBQ sauce. This pairing adds a little something special to this classic chicken dinner, which is rounded out with roasted potatoes and a bright spring mix salad.
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.
Ingredients
280 g
Chicken Thighs
350 g
Yellow Potato
56 g
Spring Mix
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 unit(s)
Blueberry Jam
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Meanwhile, heat a small pot over medium heat.
- When the pot is hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min.
- Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min.
- Season with salt and pepper.
- Remove from heat, then set aside.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken thighs dry with paper towels, then season all over with salt, pepper and remaining BBQ Seasoning.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the top of the oven until cooked through, 10-12 min.**
- Transfer to a cutting board to rest, 3-5 min.
- When chicken and potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk until sugar dissolves.
- Add spring mix to the bowl with vinaigrette, then toss to coat.
- Thinly slice chicken.
- Divide chicken, roasted potatoes and spinach salad between plates.
- Spoon blueberry-BBQ sauce over chicken.
- Sprinkle salad topping mix over salad.
If you've opted to get chicken thighs, prepare in the same way the recipe instructs you to prepare the chicken breasts, increasing pan-frying time to 2-3 min per side.** (NOTE: Chicken will finish cooking in step 4.) Continue with the recipe as instructed.