Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce
Roasted Potatoes & String Bean Salad
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. What makes this sauce different from all the other BBQ sauces out there, you ask? Well, down in Alabama, they prefer a white BBQ sauce that’s on the creamier side, using mayo as a base for a bold blend of garlic, spices, vinegar and honey. You’ll mix it up yourself and drizzle it over seared chicken breasts liberally dosed in smoky spices, wedges of oven-roasted potatoes and blanched string beans in a garlic-scallion vinaigrette.
We will send you:
- 2 Chicken breasts
- 300g String beans
- 450g Potatoes
- 1 Scallion
- 2 Garlic cloves
- 15ml Apple cider vinegar
- 7g Honey
- 60ml Mayonnaise
- 8g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Eggs, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
3 g
Sodium
640 mg
Total Carb
56 g
Sugars
10 g
Protein
46 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium. Add the chicken* and cook, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, bring a medium pot of salted water to a boil. Remove the stem ends of the string beans. Mince the garlic. Thinly slice the scallion, separating the white bottom and green top.
Blanch the string beans & make the salad
Add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. In the same bowl, combine the white bottom of the scallion, ⅓ of the vinegar, up to ½ the garlic (add a pinch for a milder flavour), a drizzle of oil and S&P. Add the string beans; toss well.
Make the Alabama-style BBQ sauce
In a medium bowl, combine the mayo, honey, remaining vinegar and spices, remaining garlic (omit for a milder flavour), 1 tsp water (double for 4 portions) and S&P.
Plate your dish
Divide the potatoes, salad and chicken between your plates. Drizzle the chicken with a spoonful of the Alabama-style BBQ sauce. Garnish with the green top of the scallion. Serve the remaining Alabama-style BBQ sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
