Grilled Maple-Mustard Chicken
with BBQ-Seasoned Potato Wedges and Caesar-Dressed Slaw
Classic Canadian flavours like maple and mustard are always a winner – and they're delicious when slathered on chicken. Potato wedges get tossed with BBQ seasoning for added smoky goodness.
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
2 tbsp
Maple Syrup
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 unit(s)
Russet Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
56 g
Spring Mix
4 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 2 tsp (4 tsp) BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. then season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until golden-brown 22-24 min.
- Meanwhile, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter to a medium non-stick pan.
- Heat the pan over medium-high heat. Cook, stirring often, until mixture comes to a boil.
- Boil until sauce slightly thickens, 1-2 min. (NOTE: Sauce will thicken more as it cools.)
- Remove the pan from heat.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. Drizzle 1 tbsp (2 tbsp) oil over chicken, then flip to coat.
- Add chicken to the grill. Close lid and grill, flipping halfway, until cooked through, 5-7 min per side.**
- Cut cucumber into 1/4-inch rounds.
- Combine spring mix, cucumbers and half the Caesar dressing in a large bowl.
- Season with salt and pepper, then toss to combine.
- When cooked, add chicken to the pan with glaze, then flip to coat.
- Divide chicken, potato wedges and salad between plates.
- Drizzle any remaining glaze from the pan over chicken.
- Serve remaining Caesar dressing alongside for dipping.