"No need to fire up the barbie for this tasty BBQ chicken. You'll rub your chicken with paprika and cumin and smother it in our hickory smoked barbecue sauce. Serve it with a simple dressed salad, potato wedges and buttery corn on the cob to get your teeth around. It's smokin'!"
Prep Time
30 min
Cuisine
American
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Tin foil, butter, olive oil, pepper, salt, vegetable oil
Nutritional Information*
Percentages are based on an adult's daily intake
1 large British chicken breast fillet
50g baby leaf salad
1 tsp smoked paprika
1 tsp ground cumin
1 cider vinegar sachet (15ml)
1 hickory smoked BBQ sauce sachet (80g)
1 white potato
1 Whole Sweetcorn
Typical Values
per 100g
per serving
Energy
517 kJ 122 kcal
1630 kJ 385 kcal
Fat of which saturates
1.1 g 0.3 g
3.5 g 0.8 g
Carbohydrate of which sugars
14.8 g 4 g
46.7 g 12.5 g
Fibre
1.6 g
5.2 g
Protein
13.3 g
41.9 g
Salt
0.26 g
0.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into wedges
Remove the husk[s] (and any silk!) from the corn on the cob[s]
Add the corn on the cob[s] to a piece of tin foil with a knob of butter and seal the foil tightly around the corn
2
Add the potato wedges to a baking tray with 1 tbsp [2 tbsp] vegetable oil
Season with a pinch of salt and give everything a good mix up
Add the foil-wrapped corn to the tray
Put the tray in the oven for 20-25 min or until the wedges are crispy and the corn is cooked
3
Meanwhile, place your hand flat onto the chicken breast[s]
Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces
4
Add the smoked paprika, ground cumin and a generous pinch of salt to a plate and mix to combine
Add the chicken breast pieces to the plate and turn them several times until evenly coated in the spices
5
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the coated chicken and cook for 3 min on each side or until golden
6
Once golden, reduce the heat to low and add the hickory smoked BBQ sauce and 50ml [100ml]water
Mix it together and cook, covered, for 10-12 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your BBQ chicken
7
While the chicken is cooking, add the cider vinegar to a large bowl with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper and stir it all together
Add the baby leaf salad and gently toss – this is your dressed salad
8
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