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Nicks pick smoky chickenwith alabama style bbq sauce - Extra large standard

Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce

Roasted Sweet Potatoes & String Bean Salad

750 cals

25 mins

Description

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 bourbon-and-hickory spices, wedges of oven-roasted sweet potatoes and blanched string beans in a garlic-scallion vinaigrette.

Contains:

Eggs, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 450g Sweet potatoes

  • 400g String beans

  • 2 Garlic cloves

  • 1 Scallion

  • 60ml Mayonnaise

  • 30ml Apple cider vinegar

  • 7g Honey

  • 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Nutrition

Total fat

36g

Saturated Fat

4g

Sodium

940mg

Total carbs

67g

Sugar

19g

Protein

46g

Fibres

12g

Recipe Instructions

Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce - Step #1 Roast the sweet potatoes
Step 1: Roast the sweet potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Cut the sweet 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, 22 to 24 min., until browned and tender.
Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce - Step #2 Grill the chicken
Step 2: Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 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.
Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce - Step #3 Mise en place
Step 3: 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 crosswise, separating the white bottom and green top.
Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce - Step #4 Blanch the string beans & make the salad
Step 4: 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, ½ 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.
Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce - Step #5 Make the Alabama-style BBQ sauce
Step 5: Make the Alabama-style BBQ sauce
In a small bowl, combine the mayo, honey, remaining vinegar, garlic and spices, (omit the garlic for a milder flavour) and S&P.
Nick’s Pick | Smoky Chicken with Alabama-Style BBQ Sauce - Step #6 Plate your dish
Step 6: Plate your dish
Divide the sweet potatoes, salad and chicken between your plates. Garnish with the green top of the scallion. Serve the Alabama-style BBQ sauce on the side. Bon appétit!