avec fruits à noyau et quartiers de pommes de terre
Avec du bacon fumé et du poulet tendre assaisonné sur des petits pains beurrés avec une mayo zestée et des bonbons de cow-boy maison (un condiment composé de jalapeño tranché mijoté dans un sirop sucré et acidulé), ce souper a vraiment tout pour plaire.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Tranches de bacon
100 g
Pain artisan
2 unit(s)
Nectarine
1 unit(s)
Jalapeño
1 unit(s)
Assaisonnement BBQ
2 tbsp
Pomme de terre Russet
2 unit(s)
Feta, émietté
0.25 cup
Mayonnaise
8 tbsp
Mélange roquette et épinards
28 g
Vinaigre de vin blanc
2 tbsp
Moutarde à l’ancienne
2 tbsp
Beurre non salé
1 tbsp
Huile
1.5 tbsp
Sucre
2 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Add potatoes to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 sheets.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-30 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, cut four sections off stone fruit, avoiding the pit.
- Add stone fruit to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss to coat.
- Combine mayo and mustard in a small bowl.
- Halve buns.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Brush butter onto cut-sides of buns.
- Arrange stone fruit and buns on a tray to bring out to grill in step 5.
- Thinly slice jalapeño.
- Add vinegar, 2 tbsp (1/4 cup) sugar, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) water to a small pot. Bring to a boil over high heat. Cook, stirring often, until sugar dissolves, 1 min.
- Stir in jalapeños. Reduce heat to medium, cover and cook until jalapeños are tender and have absorbed some syrup, 5 min.
- Remove from heat. Set aside to cool while you prepare the rest of the recipe.
-
Pat chicken dry with paper towels. Carefully slice into the centre of each breast, parallel to the cutting board. Leave 1/2 inch intact on the other end. Open up like a book.
-
Season with salt, pepper and remaining BBQ Seasoning.
-
Wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken.)
- Halflway through roasting potatoes, gather ingredients and a clean plate for cooked chicken. Head out to the grill.
- Add bacon-wrapped chicken to the grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.** Transfer cooked chicken to a clean plate.
- When chicken is almost done, add stone fruit to other side of grill. Grill fruit, flipping once, until tender-crisp, 2-3 min. Return to the same plate.
- Add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn.)
- Slice grilled stone fruit.
- Drain cowboy candy over a small bowl. (TIP: Leftover spicy syrup is delicious in lemonade or a spicy margarita!)
- Spread some zesty mayo onto top and bottom buns.
- Stack arugula and spinach mix, bacon-wrapped chicken, stone fruit, feta and as many jalapeño slices as desired. Close with top buns.
- Divide burgers and potato wedges between plates.
- Serve remaining zesty mayo alongside for dipping.
1490
kcal
Calories
91
g
Fat
22
g
Saturated Fat
109
g
Carbohydrate
24
g
Sugar
8
g
Dietary Fiber
60
g
Protein
225
mg
Cholesterol
2340
mg
Sodium
0.5
g
Trans Fat
2000
mg
Potassium
225
mg
Calcium
7
mg
Iron
avec fruits à noyau et quartiers de pommes de terre
avec fruits à noyau et quartiers de pommes de terre
avec rémoulade épicée et salade de maïs grillé
