• Before you start, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• Preheat the oven to 425°F.
• Wash and dry all produce.
• Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. 
• Cut sweet potatoes into 1/2-inch-thick wedges.

• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
• Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• Husk corn
• Peel, then mince or grate garlic.
• In a small bowl, combine room-temperature butter, half the garlic, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. 
• In another small bowl, combine mayonnaise, half the BBQ sauce and remaining garlic. Season with salt and pepper.

• Pat chicken dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt, pepper and remaining Zesty Garlic Blend.
• Brush corn with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• To one side of the grill, add chicken. Reduce heat to medium, close lid and grill for 7-10 min per side, until chicken is cooked through.**
• Add corn to the other side of the grill. Close lid and grill for 4-5 min, flipping once, until tender-crisp.

• Thinly slice chicken.
• Brush corn with garlic butter.
• Divide sweet potato wedges, chicken and corn between plates.
• Drizzle chicken with remaining BBQ sauce. Sprinkle crispy shallots over chicken and corn.
• Serve BBQ mayo on the side for dipping.

If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep pork chops, then increase the grilling time to 7-10 min per side.**