Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce
Roasted Sweet Potatoes & String Bean Salad
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. What makes this sauce different from all the other BBQ sauces out there, you ask? Well, down in Alabama, they prefer a white BBQ sauce that’s on the creamier side, using mayo as a base for a bold blend of garlic, spices, vinegar and honey. You’ll mix it up yourself and drizzle it over seared chicken breasts liberally dosed in bourbon-and-hickory spices, wedges of oven-roasted sweet potatoes and blanched string beans in a garlic-scallion vinaigrette.
We will send you:
- 2 Chicken breasts
- 450g Sweet potatoes
- 400g String beans
- 2 Garlic cloves
- 1 Scallion
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 7g Honey
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Eggs, Mustard, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
36 g
Saturated Fat
4 g
Sodium
940 mg
Total Carb
67 g
Sugars
19 g
Protein
46 g
Fibre
12 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, bring a medium pot of salted water to a boil. Remove the stem ends of the string beans. Mince the garlic. Thinly slice the scallion crosswise, separating the white bottom and green top.
Blanch the string beans & make the salad
Add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. In the same bowl, combine the white bottom of the scallion, ½ the vinegar, up to ½ the garlic (add a pinch for a milder flavour), a drizzle of oil and S&P. Add the string beans; toss well.
Make the Alabama-style BBQ sauce
In a small bowl, combine the mayo, honey, remaining vinegar, garlic and spices, (omit the garlic for a milder flavour) and S&P.
Plate your dish
Divide the sweet potatoes, salad and chicken between your plates. Garnish with the green top of the scallion. Serve the Alabama-style BBQ sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
