• Cut potatoes into 1/2-inch wedges.
• Add potatoes, 2 tsp (4 tsp) BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. then season with salt and pepper. Toss to coat. 
• Roast in the middle of the oven, flipping halfway through, until golden-brown 22-24 min.

• Meanwhile, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter to a medium non-stick pan.
• Heat the pan over medium-high heat. Cook, stirring often, until mixture comes to a boil.
• Boil until sauce slightly thickens, 1-2 min. (NOTE: Sauce will thicken more as it cools.)
• Remove the pan from heat.

• Pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. Drizzle 1 tbsp (2 tbsp) oil over chicken, then flip to coat.
• Add chicken to the grill. Close lid and grill, flipping halfway, until cooked through, 5-7 min per side.**

• Cut cucumber into 1/4-inch rounds.
•  Combine spring mix, cucumbers and  half the Caesar dressing in a large bowl.
• Season with salt and pepper, to taste, then toss to combine.

• When cooked, add chicken to the pan with glaze, then flip to coat.
• Divide chicken, potato wedges and salad between plates.
• Drizzle any remaining glaze from the pan over chicken.
• Serve remaining Caesar dressing alongside for dipping.

If you've opted to get chicken breasts, prep and cook them in the same way the recipe instructs you to prep and cook the chicken thighs.