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Spiced BBQ Chicken and Cheesy Chips
Spiced BBQ Chicken and Cheesy Chips

Spiced BBQ Chicken and Cheesy Chips

with Roasted Garlic and Lemon Slaw

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This Spiced BBQ Chicken and Cheesy Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
New
Allergens:
Egg
•Senf
•Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Garlic Clove**

3 unit(s)

British Chicken Thighs

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lemon

64 grams

Mayonnaise

(Contains: Egg, Senf)

120 grams

Coleslaw Mix

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

96 grams

BBQ Sauce

Nutritional information

Energy (kcal)735 kcal
Energy (kJ)3075 kJ
Fat31.8 g
of which saturates8.3 g
Carbohydrate78.8 g
of which sugars16.7 g
Dietary Fibre9.6 g
Protein42.5 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Aluminum Foil
•Bowl
•Pan
•Kitchen Shears

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the potato tray until soft, 10-12 mins.

Marinade Time
2

While everything cooks, pop the chicken thighs into a large bowl along with the Central American style spice mix and a drizzle of oil. 

Season with salt and pepper and mix well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Cook the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Dress the Slaw
4

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the lemon.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a large bowl, add the garlic, some lemon juice and the mayonnaise. Season with salt and pepper. Stir well to combine. 

Add the baby gem and coleslaw mix to the bowl and toss to coat in the garlic lemon mayo. Set aside.

Finishing Touches
5

When the chips have a few mins left, sprinkle over the grated Italian style cheese and return to the oven until melted, 2-3 mins.

Once the chicken is cooked, remove the pan from the heat. Drizzle over the BBQ sauce and toss to coat evenly in the sauce.

Serve
6

Divide the BBQ chicken between your plates.

Serve with the cheesy chips and the roasted garlic and lemon slaw on the side.

Enjoy!

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