Unbelievably simple and packed with flavour, this dish brings summer back to your plate. There's nothing like sweet, smoky barbecue flavour on juicy chicken thighs and a creamy, dreamy broccoli salad to pair alongside!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
4 unit
Chicken Thighs
454 g
Broccoli, florets
1 tbsp
BBQ Seasoning
56 g
Salad Topping Mix
(Contains Soy)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
56 g
Yellow Onion
7 g
Dill
2 tbsp
BBQ Sauce
(Contains Mustard)
½ can
Canned Corn
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop half the dill (use all for 4 ppl). Peel, halve, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Cut broccoli into bite-sized pieces. Drain, then rinse corn. Pat chicken dry with paper towels. Add chicken and BBQ Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.
Add broccoli, onions, half the corn (use all for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until broccoli is golden-brown and tender, 4-5 min.
While veggies broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (TIP: It's okay if the chicken doesn't cook all the way through in this step!)
Transfer chicken to another foil-lined baking sheet. Brush half the BBQ sauce (all for 4 ppl) over tops of chicken. Broil in the middle of the oven until cooked through, 5-6 min.**
While chicken broils, stir together mayo, sour cream and dill in a large bowl. Add broiled veggies and salad topping mix. Stir to combine.
Divide BBQ chicken and broccoli salad between plates.