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Speedy BBQ Chicken

Speedy BBQ Chicken

with Wedges and Garlicky Green Beans

We love a good BBQ Chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount


Chicken Breasts


Echalion Shallot


Green Beans




Garlic Clove


BBQ Sauce




Nutritional information

Energy (kcal)457 kcal
Energy (kJ)1912 kJ
Fat5 g
of which saturates1 g
Carbohydrate60 g
of which sugars15 g
Protein45 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, and season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, season the chicken with a pinch of salt and pepper. iIMPORTANT:Remember to wash your hands and equipment after handling raw meat. Once, hot, lay in the chicken and cook until browned, 4-5 mins each side. While the chicken cooks, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).


Once browned, pop the chicken on another baking tray and roast on the shelf below the wedges until cooked through, 15-20 mins - don't wash your pan, you still need it! IMPORTANT: The chicken is cooked when it is no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.


Meanwhile, pop the BBQ sauce, honey and 1 tbsp of water per person into a small bowl and stir together.


Pop the now empty frying pan back on medium-high heat (no need to wash it). Add a drizzle of oil, the green beans and a pinch of salt and pepper. Stir-fry until tender and slightly charred, 3-4 mins. Add the shallot and stir-fry with the beans until the shallot is soft and golden, 2-3 mins, then add the garlic and stir-fry for 1 minute more. Pop on your plates or a serving dish and cover with foil to keep warm.


Remove the pan from the heat, pour in the sauce and stir well. Bring to a bubble and allow the sauce to reduce slightly. Once the chicken is cooked, add it to the pan and roll it in the sauce. Place it on your plates with the beans. Serve the wedges alongside and spoon any remaining sauce in the pan onto the chicken. Enjoy!

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