Grilled Smoky Chicken Cookout
with Corn on the Cob and Potato Salad
Get ready for a summer cookout! Spiced BBQ chicken, zesty butter-basted corn and creamy potato salad make for the quintessential seasonal meal.
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 May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
400 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
3 unit(s)
Celery
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit(s)
Corn on the Cob
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
2 unit(s)
Green Onion
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
Not included in your delivery
2 tbsp
Oil*
0.56 tsp
Salt*
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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 (4 tbsp) softened butter and 1/4 tsp (1/2 tsp) Zesty Garlic Blend in a small bowl. Set aside.
- Add mayo, vinegar, Dijon, garlic puree, remaining Zesty Garlic Blend and half the green onions to a large bowl. Season with pepper, then whisk to combine. Set aside.
- Brush 1 tbsp (2 tbsp) oil over corn. Set aside.
- Pat chicken dry with paper towels.
- On a separate cutting board, drizzle 1 tbsp (2 tbsp) oil over chicken.
- Season chicken all over with Southwest Spice Blend and 1/2 tsp (1 tsp) salt. 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.