Glazed Sweet Hickory Chicken Drummies
with Watermelon Radish & Dill Pickle Slaw
Cooking time
35 minutes
Servings
2/4
Calories
970 /serving
It’s not possible to jam any more flavour and fun into one dish! Chicken drumsticks are bursting with whiffs of wood smoke and sweet spices under a BBQ sauce glaze, while the crisp, creamy slaw is over-the-top tasty with dill, Dijon and honey.
We will send you:
- 6 Canadian-raised chicken drumsticks (air chilled)
- 450g Potatoes
- 150g Shredded cabbage
- 1 Garlic clove
- 1 Watermelon radish
- 1 Dill pickle
- 60ml BBQ sauce
- 30ml Mayonnaise
- 1g Dried dill
- 15ml Dijon mustard
- 7g Honey
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Eggs • Mustard • Sulphites
You will need:
Basting brush
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
51 g
Saturated Fat
10 g
Sodium
1610 mg
Total Carb
64 g
Sugars
20 g
Protein
60 g
Fibre
7 g
Preparation
Fry the potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Medium-dice the potatoes. In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
- Place in the air fryer and fry, shaking halfway, 20 to 25 min., until browned and tender.
Fry the chicken
- In a large bowl, combine the chicken, a drizzle of oil, the remaining spices and S&P.
- Mince the garlic.
- In a small bowl, combine the BBQ sauce and garlic.
- Place the chicken* in the air fryer and fry, flipping and brushing with the BBQ sauce halfway, 12 to 16 min., until browned and cooked through.
- Transfer to a plate.
Make the slaw
- Meanwhile, peel and cut the watermelon radish into matchsticks.
- Small-dice the pickle.
- In a second large bowl, combine the mayo, mustard, honey, dill, 1 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage, watermelon radish and pickle; toss well.
Plate your dish
- Divide the potatoes, chicken and slaw between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
