.png)
.png)
.png)
BBQ Dry-Rub Chicken Thighs
with Corn and Ranch Dressing
Summer is perfect for a family BBQ! Enjoy BBQ-rubbed chicken, corn and golden roasted potatoes! You'll never want butter on corn again after you try it slathered in ranch dressing!
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
1 tbsp
BBQ Seasoning
113 g
Corn Kernels
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
350 g
Yellow Potato
1 tsp
Garlic Salt
1 unit(s)
Green Onion
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch thick rounds. Add potatoes and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the top of the oven, until tender, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. Combine chicken, BBQ seasoning, remaining garlic salt and 1 tbsp (2 tbsp) oil in a medium bowl. Toss to coat. Arrange chicken in a single layer on another unlined baking sheet. Roast in middle of oven, flipping halfway through, until cooked through, 18-21 min.**
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min. Add corn and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
Meanwhile, thinly slice green onion. In a small bowl, stir together ranch and half the green onions. Season with salt and pepper. Set aside.
Slice chicken. Divide chicken, corn and potatoes between plates. Drizzle some ranch over corn, then sprinkle with remaining green onions. Serve with remaining ranch on the side.
