• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes, 2 tsp (4 tsp) Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, to a medium non-stick pan, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter.
• Heat the pan over medium-high. Cook for 2-3 min, stirring often, until mixture comes to a boil.
• Once boiling, reduce heat to medium and simmer 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 Applewood Smoke Spice. Drizzle 1 tbsp (2 tbsp) oil over chicken, then turn to coat.
• Add chicken to the grill. Close lid and grill for 6-8 min per side, until cooked through.** 

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

• When cooked, add chicken to the pan with glaze, then turn 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 organic chicken breasts, season in the same way the recipe instructs you to season regular chicken thighs. Increase grilling time to 6-7 min per side.**