Chef tested, member approved. Try it with 8 FREE meals, 4 in each of your first 2 baskets! New clients only. Redeem offer

Whisky BBQ Chicken

with Sweet Potato Mash & Roasted Brussels Sprouts

Cooking time

25 minutes




600 /serving

Sit back and let the slow burn romance of this dish take its own sweet time to reveal itself to your taste buds: a whiff of whisky and wood fire, the smoky heat of ancho chilies and hint of cumin for complexity. The deep-seated flavours of our spice blend and BBQ sauce coat tender chicken, which you’ll plate with charred Brussels sprouts and a buttered sweet potato mash. Eat well, taste well.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 225g Brussels sprouts
  • 300g Diced sweet potatoes
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 45ml BBQ sauce
  • 12g Ancho Pepper & Whisky spice blend (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard

You will need:

Medium pot
Medium pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
20 g
Saturated Fat
6 g
1330 mg
Total Carbs
57 g
19 g
50 g
10 g
a picture
Roast the Brussels sprouts
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 10 to 14 minutes, until tender when pierced with a fork.
a picture
Make the sweet potato mash
While the Brussels sprouts roast, add the sweet potatoes to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency. Set aside in a warm spot.
a picture
Cook the chicken
While the sweet potatoes boil, in a small bowl, combine the BBQ sauce and garlic. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Brush the BBQ-garlic sauce over the chicken and cook, flipping the chicken at least twice, 1 to 3 minutes, until thoroughly coated in the sauce.
a picture
Finish & serve
To the pot of sweet potato mash, add ½ the parsley (roughly chop the leaves and stems before adding); season with S&P. Divide the roasted Brussels sprouts and sweet potato mash between your plates. Top the mash with the chicken (slice beforehand if desired). Garnish with the remaining parsley. Bon appétit!

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