BBQ Steak-Spiced Chicken
with Chive Dip & Roasted Baby Taters
Cooking time
25 minutes
Servings
4
Calories
640 /serving
Chicken-fried steak is a thing. How about steak-spiced chicken? Our savoury seasoning mix suits an early summer meal of barbecue-grilled chicken and roasted potatoes. The kids can lend a hand tossing the salad and blending chives into mayo for a creamy dip.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 4 Cucumbers
- 900g Baby potatoes
- 1 Head of curly leaf lettuce
- 6g Chives (or garlic chives)
- 1 Lemon
- 60ml Mayonnaise
- 20g Up the Steaks spices (garlic salt (salt, granulated garlic, canola oil, cellulose), garlic, black pepper, mustard, onion, yeast extract, sea salt, coriander seeds, dill seeds, canola oil, crushed chili)
Contains: Eggs • Mustard
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
BBQ (or pan)
Total Fat
34 g
Saturated Fat
5 g
Sodium
710 mg
Total Carb
46 g
Sugars
6 g
Protein
40 g
Fibre
9 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the potatoes (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Using your peeler, peel the cucumbers into ribbons (or thinly slice crosswise into rounds).
- Juice the lemon.
- Thinly slice the chives.
Grill the chicken
- Pat the chicken* dry and rub with a drizzle of oil; season with the remaining spices (start with ½) and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate.
Make the dip
- Meanwhile, in a small bowl, combine the mayo, ½ the chives and S&P.
Make the salad
- In a large bowl, combine the lemon juice, remaining chives and 3 tbsp oil.
- Add the lettuce, cucumbers and S&P; toss well.
Plate your dish
- Divide the potatoes, chicken and salad between your plates.
- Serve the dip on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
