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BBQ Steak-Spiced Chicken Thighs

with Chive Dip & Roasted Baby Taters

Cooking time

25 minutes

Servings

4

Calories

610 /serving

BBQ Steak-Spiced Chicken Thighs

with Chive Dip & Roasted Baby Taters

Chicken-fried steak is a thing. How about steak-spiced chicken? Our Up the Steaks seasoning is full of irresistibly savoury notes that suit an early summer meal of barbecue-grilled chicken and roasted potatoes. The kids can lend a hand tossing the salad and blending chives into mayo for a creamy dip.

We will send you:

8 Canadian-raised chicken thighs (air chilled)
900g Baby potatoes
6g Chives (or garlic chives)
1 Lemon
3 Cucumbers
1 Head of curly leaf lettuce
60ml Mayonnaise
20g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)

Contains: Eggs, Mustard

You will need:

Peeler
Oil
Sheet pan
Parchment paper
BBQ
Salt & pepper (S&P)

Total Fat
34 g

Saturated Fat
5 g

Sodium
690 mg

Total Carb
40 g

Sugars
4 g

Protein
39 g

Fibre
7 g

Preparation

Roast the potatoes

Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.

Mise en place

Meanwhile, separate the lettuce leaves; tear the leaves. Using your peeler, peel the cucumbers into ribbons (or thinly slice crosswise into rounds). Juice the lemon. Thinly slice the chives.

Grill the chicken

Pat the chicken* dry with paper towel and rub with a drizzle of oil; season with the remaining spices (start with ½) and S&P. Add to the BBQ and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.