Grilled Chicken Breasts and Garlic Buttered Corn

Grill

Family Friendly

Free Griddle Contest

with Roasted Sweet Potato Wedges and BBQ Mayo

15 min

Difficulty: 1/3

American

Sink your teeth into smoky BBQ-glazed chicken breast, paired with buttery herb-grilled corn topped with crispy shallots. It's served with golden Parmesan-roasted sweet potato and a side of tangy BBQ mayo for the ultimate sweet, savory, and smoky bite. Ingredients: Corn • Sweet potato • Chicken breast • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Silicone Brush

Tags

Family Friendly

Summer-essentials

Free Griddle Contest

Ingredients

Chicken Breasts

2 unit(s)

BBQ Sauce

4 tbsp

Zesty Garlic Blend

7 g

Corn on the Cob

2 unit(s)

Sweet Potato

2 unit(s)

Mayonnaise

2 tbsp

Crispy Shallots

28 g

Garlic, cloves

2 unit(s)

Butter

2 tbsp

Oil

1.5 tbsp

Salt

0.5 tsp

Pepper

0.25 tsp

Preparation

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 all produce and dry.
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 half the Zesty Garlic Blend, salt and pepper, 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 half the BBQ sauce, remaining garlic and mayonnaise. 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 6-8 min per side until pork 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, pork and corn between plates.
Drizzle pork with remaining BBQ sauce. Sprinkle crispy shallots over pork and corn.
Serve BBQ mayo on the side for dipping.