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Ready in 30 minutes

Maple-BBQ Pulled Chicken Pretzel Bun Sandwiches

with Roasted Potato Wedges & Crunchy Slaw

Cooking time

30 minutes




960 /serving

With summer at peak temperature, we’re eager to roll up our sleeves and take on a hot weather go-to like Southern-style BBQ! Is there anything more comforting? The pulled chicken thighs in this pretzel bun sandwich will charm the whole family with tenderness and sweet BBQ sauciness. Pile each sandwich high with crunchy, mayonnaisy apple slaw and watch the kids gobble up their veggies. They’ll give you extra points for the potato wedges on the side.

We will send you:

  • 4 Chicken thighs
  • 1 Apple
  • 200g Shredded red cabbage
  • 200g Carrots (orange or multicoloured)
  • 900g Potatoes
  • 60ml Mayonnaise
  • 60ml Maple-Dijon vinaigrette
  • 90ml BBQ sauce
  • 4 Pretzel buns
  • 15g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
2 Sheet pans
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Basting brush
Total Fat
45 g
Saturated Fat
12 g
1380 mg
Total Carb
110 g
22 g
32 g
10 g
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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, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until browned and tender.
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Cook & shred the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with S&P. Cook, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a shallow bowl, leaving any browned bits in the pan. Reserve the pan. Using two forks, shred the chicken.
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Make the slaw
Meanwhile, peel and grate the carrots. Core and cut the apple into matchsticks. In a large bowl, combine the mayo, all but 1 tbsp of the vinaigrette and a drizzle of oil. Add the cabbage, carrots, apple and S&P; toss well.
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Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the BBQ sauce, remaining vinaigrette, ½ cup water, 1 tbsp butter, the remaining spices and S&P; stir well. Return the chicken and cook, breaking it apart further, 5 to 7 min., until the sauce has thickened and the chicken is coated.
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Toast the buns & serve
When the potatoes are browned, remove from the oven and switch the oven to broil. In a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted. Arrange the buns, cut-sides up, on a second sheet pan lined with aluminium foil. Brush with the melted butter. Broil, 2 to 3 min., until golden brown. Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the chicken, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.