BBQ Chicken & Corn
with Poppy Seed Slaw
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Hot on the scene, here are the colours to light up your paleo summer. Coming off the barbecue, there’s sizzling chicken brushed with BBQ sauce and whole ears of corn charred to tenderness. A classic side of cabbage slaw is popping with poppy seeds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Shredded cabbage
- 2 Scallions
- 2 Ears of corn
- 3g Poppy seeds
- 30ml Organic BBQ sauce (no added sugar)
- 7g Honey
- 30ml Apple cider vinegar
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
27 g
Saturated Fat
4 g
Sodium
710 mg
Total Carb
57 g
Sugars
23 g
Protein
48 g
Fibre
9 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices and a drizzle of oil.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Brush both sides with the BBQ sauce, turning occasionally, 2 to 3 min., until glazed.
Grill the corn
- Meanwhile, halve the corn crosswise. Toss with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the slaw
- In a large bowl, whisk the honey, vinegar, poppy seeds, white bottoms of the scallions, 2 tbsp oil (double for 4 portions) and S&P.
- Add both types of cabbage; toss well.
Plate your dish
- Divide the chicken, corn and slaw between your plates.
- Garnish the chicken with the green tops of the scallions. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
