American-style BBQ Chicken

American-style BBQ Chicken

with Wedges, Rainbow Slaw & Corn Cobs

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Eat the rainbow with this tasty mix of all-American flavours. Tender chicken gets a lightly spiced and saucy coating, while potato wedges, corn cobs and a zesty slaw round out the meal. It's a taste of an American BBQ right in your own home!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


2 unit


1 unit


1 bunch

spring onions

1 packet

chicken breast

1.5 sachet

All-American spice blend

(May be present Gluten)

1 tub

BBQ sauce

1 packet

garlic aioli


1 bag

slaw mix

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2380 kJ
Fat19.4 g
of which saturates3.7 g
Carbohydrate49 g
of which sugars16.3 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium766 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cobs in half. Slice the lemon into wedges. Thinly slice the spring onion. Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken.


SPICY! Add just 1 sachet of the spice blend if you or the kids are sensitive to heat! When the wedges have 15 minutes cook time remaining, combine 1 1/2 sachets All-American spice blend, a drizzle of olive oil and the chicken in a medium bowl. Toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until golden and cooked through, 3-5 minutes each side. Reduce the heat to low and add the BBQ sauce. Heat until bubbling, then remove from the heat.


While the chicken is cooking, add the corn cobs to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain and spread with a little butter if you like.


In a large bowl, combine the garlic aioli with a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and spring onion. Just before serving, toss to coat.

TIP: Toss the slaw just before serving to keep the cabbage crisp.


Divide the American-style BBQ chicken, wedges, rainbow slaw and corn cobs between plates. Serve with any remaining lemon wedges.