American-Style BBQ Chicken
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American-Style BBQ Chicken

American-Style BBQ Chicken

with Wedges, Rainbow Slaw & Corn Cobs

Eat the rainbow with this tasty mix of all-American flavours. Chicken breast gets a lightly spiced and saucy coating, while potato wedges, corn cobs and a zesty slaw round out the meal. It's a taste of an American BBQ right in your own home!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Egg
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 cob

corn

½

lemon

2 bunch

spring onions

1 packet

chicken breast

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 packet

garlic aioli

(Contains Egg;)

1 bag

slaw mix

Not included in your delivery

olive oil

10 g

butter

(Contains Milk;)

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Nutritional Values

per serving
Energy (kJ)2980 kJ
Calories0 kcal
Fat36.9 g
of which saturates7.7 g
Carbohydrate49.4 g
of which sugars19.6 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium839 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan

Cooking Steps

Bake the wedges
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with a generous pinch of salt and toss to coat. Spread out in a single layer and bake until tender, 25-30 minutes.

TIP: Cut the potato to size so it cooks in time.

Get prepped
2

While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cob in half. Slice the lemon (see ingredients) into wedges. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the chicken and toss to coat.

Cook the BBQ chicken
3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the chicken until golden and cooked through, 3-5 minutes each side. Reduce the heat to low and add the BBQ sauce and a splash of water. Spoon the sauce over the chicken and turn to coat. Heat until bubbling, then remove from the heat.

Cook the corn
4

While the chicken is cooking, cook the corn cobs in the boiling water until tender and bright yellow, 5 minutes. Drain and spread with a little butter (optional).

Make the rainbow slaw
5

In a large bowl, combine the garlic aioli and a good squeeze of lemon juice, then season with salt and pepper. Add the slaw mix and spring onion (reserve some spring onion for garnish!). Toss to coat.

Serve up
6

Divide the American-style BBQ chicken, wedges, rainbow slaw and corn cobs between plates. Spoon any excess glaze over the chicken. Sprinkle with the reserved spring onion and serve with any remaining lemon wedges.