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Smoky Spiced Chicken Breasts with Alabama-Style BBQ Sauce

Roasted Potatoes & String Bean Salad

Cooking time

30 minutes




740 /serving

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 chicken breasts liberally dosed in smoky spices before hitting the pan, wedges of oven-roasted potatoes and blanched market-fresh string beans in a garlic-scallion vinaigrette.

We will send you:

  • 2 Chicken breasts
  • 100g Yellow wax beans (or string beans)
  • 450g Potatoes
  • 1 Scallion
  • 2 Garlic cloves
  • 170g String beans
  • 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 grill pan (or pan)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
4 g
640 mg
Total Carbs
54 g
10 g
46 g
8 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 the potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Cook the chicken
While the potatoes roast, pat the chicken breasts dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. In a large grill pan (or pan), heat a drizzle of oil on medium. Add the chicken* and cook, 6 to 8 minutes per side, until cooked through. Remove from the heat and let rest for 5 minutes.
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Mise en place
While the chicken cooks, bring a medium pot of salted water to a boil. Trim off and discard the stem ends of both types of string beans; combine in a bowl. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Blanch the string beans & make the salad
Prepare a bowl of ice water. Add both types of string beans to the pot of boiling water and blanch, 2 to 3 minutes, until crisp-tender. Drain and transfer to the bowl of ice water. Once the string beans have cooled, drain again and pat dry with paper towel. Discard the ice water and wipe out the bowl. In the same bowl, combine as much white bottom of the scallion as you’d like with ⅓ of the apple cider vinegar, up to ½ the garlic (to taste; use a pinch for a milder flavour) and a drizzle of oil; season with S&P to taste. Add the cooled string beans and toss to combine.
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Make the Alabama-style BBQ sauce
In a medium bowl, combine the mayonnaise, honey, remaining apple cider vinegar, as much remaining garlic as you’d like (omit for a milder flavour) and 1 tsp water (double for 4 portions); season with the remaining spice blend and S&P to taste. Stir thoroughly to combine.
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Plate your dish
Divide the roasted potatoes, string bean salad and chicken (slice beforehand if desired) between your plates. Drizzle the chicken with a spoonful of the Alabama-style BBQ sauce and serve any remaining sauce on the side for dipping. Garnish the dish with as much green top of the scallion as you’d like. Bon appétit!

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