Maple-BBQ Chicken
with Celery, Cucumber & Potato Salad
Cooking time
35 minutes
Servings
4
Calories
570 /serving
We’re kicking things off with crowd-pleasing chicken thighs, generously brushed with a lip-smacking mix of BBQ sauce and maple syrup. Potato salad is tricked out with crunchy celery and cukes, plus a welcome kick from grainy mustard and apple cider vinegar.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 4 Cucumbers
- 3 Celery stalks
- 900g Baby potatoes
- 120ml BBQ sauce
- 15ml Whole-grain mustard
- 15ml Apple cider vinegar
- 30ml Maple syrup
Contains: Mustard • Sulphites
You will need:
Basting brush
Grill pan (or large pan)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Olive oil
Total Fat
19 g
Saturated Fat
4 g
Sodium
720 mg
Total Carb
58 g
Sugars
20 g
Protein
38 g
Fibre
7 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Thinly slice the celery crosswise on an angle.
- In a small bowl, combine the BBQ sauce and maple syrup.
Boil the potatoes
- Add the potatoes to the pot of boiling water and boil, 12 to 14 min., until tender.
- Drain and set aside to cool.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Brush with the maple-BBQ sauce.
Make the potato salad
- Meanwhile, in a large bowl, whisk the mustard, vinegar and 3 tbsp olive oil.
- Add the potatoes, celery, cucumbers and S&P; toss well.
Plate your dish
- Divide the chicken and potato salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
