Maple-Mustard Grilled Chicken
with Apple Slaw and Buttery Potatoes
Canadiana, on the grill! We've filled this summer supper with Canadian flavours, from maple, to mustard and apples, this one's got it all. Comforting buttery potatoes and refreshing apple slaw complete this backyard beauty.
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
310 g
Chicken Breast Tenders
360 g
Yellow Potato
170 g
Coleslaw Cabbage Mix
1 unit
Gala Apple
2 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Maple Syrup
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Garlic Salt
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While potatoes cook, preheat the grill to 500°F over medium-high heat. Halve potatoes (quarter if larger). 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 and return potatoes to the same pot, off heat.
Meanwhile, core, then cut apple into 1/4-inch matchsticks. Add mayo, half the mustard, half the vinegar and 1/4 tsp garlic salt (dbl for 4 ppl) to a large bowl. Season with pepper, then stir to combine. Add apples and coleslaw cabbage mix, then toss to combine. Set aside.
Combine maple syrup, remaining mustard and remaining vinegar in a medium bowl. Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top.
Add chicken to the grill. Close lid and grill, flipping once, until chicken is cooked through, 4-5 min per side.** When chicken is cooked through, brush one side with maple-mustard glaze, then flip, glazed-side down. Grill for 30 sec, then repeat on the other side. Transfer chicken to the same medium bowl. Toss with any remaining maple-mustard glaze.
Add 1 tbsp butter (dbl for 4 ppl) to the pot with drained potatoes. Season with salt and pepper, to taste, then gently toss to melt butter and coat potatoes, 1-2 min.
Divide chicken, potatoes and apple slaw between plates. Drizzle any remaining sauce from the bowl over chicken.
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