Smoky Chicken Breasts with Alabama-Style BBQ Sauce
Roasted Potatoes & Green Bean Salad
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
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 smoky spices, wedges of oven-roasted potatoes and blanched green beans in a garlic-scallion vinaigrette.
We will send you:
- 2 Chicken breasts
- 300g Green beans
- 450g Potatoes
- 1 Scallion
- 2 Garlic cloves
- 30ml Apple cider vinegar
- 14g Honey
- 60ml Mayonnaise
- 8g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Eggs, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
4 g
Sodium
640 mg
Total Carb
59 g
Sugars
13 g
Protein
46 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the 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, 20 to 25 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium. Add the chicken* and cook, 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 green beans. Mince the garlic. Thinly slice the scallion crosswise, separating the white bottom and green top.
Blanch the green beans & make the salad
Add the green 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, ⅓ of the vinegar, up to ½ the garlic (add a pinch for a milder flavour), a drizzle of oil and S&P. Add the green beans; toss well.
Make the Alabama-style BBQ sauce
In a medium bowl, combine the mayo, honey, remaining vinegar (start with ½) and spices, remaining garlic (omit for a milder flavour), 1 tsp water (double for 4 portions) and S&P.
Plate your dish
Divide the potatoes, salad and chicken between your plates. Drizzle the chicken with a spoonful of the Alabama-style BBQ sauce. Garnish with the green top of the scallion. Serve the remaining Alabama-style BBQ sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
