HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Buffalo Style Chicken & Corn
Chargrilled Buffalo-Style Chicken & Corn

Chargrilled Buffalo-Style Chicken & Corn

with Smoked Cheddar Wedges & Caesar Slaw

Grill Kit
Read more

Take your chargrilled chook to the next level by giving it the American treatment: crowd-pleasing spices and a slathering of BBQ-sriracha sauce. Serve with some solid sides and watch everyone go back for seconds.

Tags:BBQ FriendlyNot Suitable for CoeliacsNaturally Gluten-Free

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

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

half chicken

1 cob




1 packet


1 packet

caesar dressing

(ContainsMilk, Egg)

1 bag

deluxe slaw mix

1 bag


1 packet

smoked Cheddar cheese


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

BBQ sauce

Not included in your delivery

olive oil

20 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5090 kJ
Fat70.5 g
of which saturates24.9 g
Carbohydrate51.7 g
of which sugars22.5 g
Protein90 g
Sodium1282 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Meanwhile, grate the smoked cheddar cheese. When the wedges have 5 minutes remaining, remove the tray from the oven. Sprinkle over the cheese, then bake until melted.

TIP: If your oven tray is crowded, divide the wedges between two trays.


In a large bowl, combine the All-American spice blend (reserve a pinch for the butter!), a drizzle of olive oil and a pinch of salt and pepper. Add the half chicken, turning to coat. When the BBQ is hot, grill the chicken, skin-side down first, with the lid down, until charred and cooked through, 10-15 minutes each side. Transfer to a plate to rest and cover to keep warm.

TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks.

TIP: Chicken is cooked through when it's no longer pink inside.

No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray and roast until cooked through, 25-30 minutes. Set aside to rest.


While the chicken is cooking, cut the corn cob in half. When it's time to turn the chicken, add the corn to the grill, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate, then spread the butter over each corn cob. Sprinkle with the reserved All-American spice blend.

No BBQ? Bring a medium saucepan of water to the boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain, then return to saucepan. Top with butter are reserved spice blend, as above. Cover to keep warm.


In a small bowl, combine the BBQ sauce and sriracha sauce. Set aside.

TIP: This is a mild sauce, but use less if you're sensitive to heat.


Slice the apple (see ingredients) into thin sticks. Place the caesar dressing in a large bowl. Season, then add the deluxe slaw mix and apple, tossing to coat.


Thinly slice the chives. Cut the chargrilled buffalo-style chicken in half. Bring the chicken, corn, smoked cheddar wedges, corn cobs and caesar slaw to the table. Top the chicken with the BBQ-sriracha sauce. Sprinkle with the chives to serve.