BBQ Buffalo Butter Chicken
with Ranch-Dressed Corn & Cabbage Slaw
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Let’s shuffle off to Buffalo for a backyard blowout! You’ll dust chicken breasts with ranch-inspired seasonings before they grill up all juicy-like on the barbecue. Give them a good licking of butter spiked with a jolt of buffalo sauce along the way, and watch as it caramelizes in the heat. Char up some corn while you’re at it, and slice the kernels into a cabbage and radish slaw enrobed in a creamy ranch-style dressing.
We will send you:
- 2 Chicken breasts (high-protein serving)
- 150g Shredded green cabbage
- 90g Sliced radishes
- 1 Scallion
- 1 Ear of corn
- 30ml Buffalo sauce
- 30ml Buttermilk
- 43ml Sour cream
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
Microwave
BBQ (or 2 grill pans)
Total Fat
28 g
Saturated Fat
9 g
Sodium
750 mg
Total Carb
17 g
Sugars
8 g
Protein
47 g
Fibre
3 g
Preparation
Grill & coat the chicken
Heat the BBQ on medium-high, making sure to oil the grill first. In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the buffalo sauce; stir well. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. on one side, until partially cooked. Flip and brush with the buffalo butter. Grill, 6 to 8 min., until cooked through. Transfer to a cutting board.
Grill the corn
Meanwhile, toss the corn with a drizzle of oil and S&P. Grill on the BBQ (or in a second grill pan heated on medium-high, partially covered), 2 to 3 min. per side, until cooked through. Transfer to a cutting board. Once cool, cut the corn kernels off the cob.
Mise en place
Meanwhile, thinly slice the scallion. In a second small bowl, make the ranch dressing by combining the sour cream, buttermilk and a pinch of the remaining spices.
Make the slaw
In a medium bowl, combine the cabbage, radishes, corn, scallion, ½ the ranch dressing, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the chicken (slice beforehand if desired) and slaw between your plates. Drizzle the chicken with the remaining ranch dressing. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
