Nick’s Pick | ORGANIC Chicken with BBQ Glaze
Baked Potato, Scallion Butter & Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
590 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get your glaze on with this Southern-inspired supper. Full-bodied BBQ sauce, melted butter and scallion suit these grilled chicken breasts—certified organic, so they’re better for you and the environment— mighty fine. They hit the smoky-sweet spot when they hit the table. For sides, you’re bringing on baked potatoes (thanks to a quick turn in the microwave) that get some heavy lovin’ from scallion butter and sour cream—yes to both! With barbecue-browned zucchini for veggie content, you’re on your way to BBQ bliss.
We will send you:
- 2 Organic chicken breasts
- 450g Potatoes
- 1 Scallion
- 2 Zucchini (green, yellow or heirloom)
- 60ml BBQ sauce
- 86ml Sour cream
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
BBQ (or grill pan)
Basting brush
Total Fat
22 g
Saturated Fat
12 g
Sodium
1410 mg
Total Carb
64 g
Sugars
20 g
Protein
37 g
Fibre
6 g
Preparation
Bake the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Pierce the potatoes multiple times all over the surface. Microwave, 6 to 8 min., until tender. Transfer to a lined sheet pan and bake, 10 to 12 min., until beginning to crisp.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and brush with ½ the BBQ sauce. Reserve the grill pan, if using.
Grill the zucchini
Quarter the zucchini lengthwise; halve crosswise. In a medium bowl, combine the zucchini, a drizzle of oil, all but a pinch of the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium) and grill, 2 to 3 min. per side, until nicely charred.
Make the scallion butter
Meanwhile, thinly slice the scallion. To the bowl of softened butter, add the scallion, remaining spices and S&P; stir well.
Finish & serve
Make a cross in the centre of the potatoes and carefully squeeze to open the top. Spoon the scallion butter into the potatoes and top with the sour cream. Divide the zucchini, chicken (slice beforehand if desired) and potatoes between your plates. Serve the remaining BBQ sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
