Grilled Smoky Chicken Cookout
with Corn on the Cob and Potato Salad
Get ready for a summer-inspired cookout! Spiced BBQ chicken, seasoned butter-basted corn and creamy potato salad celebrate the humble summer cookout like no other!
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
550 g
Spatchcock Chicken
4 tbsp
BBQ Sauce
(Contains Mustard)
1 tbsp
Southwest Spice Blend
1 tbsp
Seasoned Salt
480 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 unit
Celery
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Corn on the Cob
1 tbsp
Garlic Puree
2 unit
Green Onion
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Hard Boiled Egg
(Contains Egg)
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.56 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. 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.
Meanwhile, cut celery into 1/4-inch slices. Roughly chop hard boiled egg. Thinly slice green onions. Combine 2 tbsp softened butter and 1/4 tsp seasoned salt (dbl both for 4 ppl) in a small bowl. Set aside. Add mayo, vinegar, Dijon, garlic puree, remaining seasoned salt and half the green onions to a large bowl. Season with pepper, then whisk to combine. Set aside.
Brush 1 tbsp oil (dbl for 4 ppl) over corn. Set aside. Pat chicken dry with paper towels. On a separate cutting board, drizzle 1 tbsp oil (dbl for 4 ppl) over chicken. Season chicken all over with Southwest Spice Blend and 1/2 tsp salt (dbl for 4 ppl). Set aside.
When potatoes are fork-tender, drain, then add them to the large bowl with dressing. Add celery and chopped egg. Gently stir to combine.
Add chicken to one side of the grill. Close lid and grill until cooked through, 10-12 min per side.**When chicken is halfway done, add corn to the other side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 8-10 min. When chicken is almost done, brush one side with some BBQ sauce, then flip. Close lid and grill for 30 sec, then repeat on the other side.
Spread seasoned butter over corn. Slice chicken. Divide chicken, corn and potato salad between plates. Sprinkle remaining green onions over potato salad. Serve any remaining BBQ sauce on the side for dipping.
