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20 minutes

Spice-Grilled Chicken

with Corn on the Cob & Nut-Crunch Topped Salad

Cooking time

20 minutes




680 /serving

With autumn around the corner, you deserve something sunny to brighten your supper! And nothing says sunny quite like a perfectly grilled corn on the cob. So fire up your BBQ or grill pan and tuck into sizzling grilled chicken, sweet charred corn, a fresh, crunchy salad and a creamy, garlicky sauce.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 90g Baby lettuce
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 1 Scallion
  • 2 Ears of corn
  • 15ml Apple cider vinegar
  • 25g Nut-Crunch salad topper
  • 43ml Sour cream
  • 8g It’s BBQ Time spice blend (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)

Contains: Milk, Mustard, Soy, Sulphites, Cashews

You will need:

2 Large grill pans (or pans)
Olive oil
Salt & pepper
Total Fat
43 g
Saturated Fat
8 g
710 mg
Total Carbs
25 g
9 g
51 g
4 g
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Grill the chicken
Heat the BBQ on medium-high, making sure to oil the grill first (or heat a drizzle of oil in a large grill pan on medium-high). Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken breasts* to the BBQ (or grill pan) and cook (partially covered if using a pan), 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Remove from the heat and let rest for 5 minutes.
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Grill the corn
While the chicken cooks, shuck the corn. Place the cobs directly on the BBQ (or in a second large grill pan, heating a drizzle of oil on medium-high first). Cook, rotating occasionally, 7 to 9 minutes, until the kernels are charred and softened. Transfer to a serving plate. Drizzle with oil; season with the remaining spice blend and S&P.
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Make the salad
While the corn cooks, roughly chop the parsley leaves and stems. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a large bowl, combine the apple cider vinegar with up to ½ the garlic and up ½ the white bottom of the scallion (both to taste). Add 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, Nut-Crunch salad topper and ⅓ of the parsley. Toss well.
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Make the garlic sour cream
In a small bowl, combine the sour cream, ½ the remaining parsley, as much of the remaining garlic and white bottom of the scallion as you’d like (omit for a milder flavour), a drizzle of oil and 1 tbsp water (double for 4 portions); season with S&P to taste. Stir to combine thoroughly.
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Plate your dish
Divide the garlic sour cream between your plates and spread out in a circular motion. Top with the finished chicken (slice beforehand if desired), corn and salad. Garnish with as much of the green top of the scallion as you’d like and the remaining parsley. Bon appétit!

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