Spiced BBQ Chicken & Sweet Potato Wedges
with Smokey Slaw & Corn Cobs
- Eggs
- Milk
- May contain traces of allergens
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Sweet Potato
330 g
Chicken Breast
1
Lime
1 sachet
All-American Spice Blend
1 packet
Slaw Mix
1 packet
Bbq Sauce
1
Corn
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Help out by tossing the sweet potato with the olive oil and seasonings!
• Meanwhile, bring a large saucepan of salted water to the boil. • Slice corn cobs in half. Slice lime (see ingredients) into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side. • Reduce heat to low, then add BBQ sauce and a splash of water. Turn chicken to coat. Heat until bubbling, then remove pan from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, add corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. • Drain corn, then spread with the butter (if using).
Little cooks: Under adult supervision, lend a hand by spreading the butter over the corn (be careful, the corn is hot!).
• In a large bowl, combine 1/2 the smokey aioli with a drizzle of olive oil and a good squeeze of lime juice. • Season, then add slaw mix. • Toss to coat.
Little cooks: Take charge by combining the ingredients for the slaw!
• Divide spiced BBQ chicken, sweet potato wedges, smokey slaw and corn cobs between plates. • Spoon any remaining glaze remaining from the pan over the chicken. • Serve with remaining smokey aioli and any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the BBQ sauce and spice blend, creating a delicious flavour combination that worked well together.
- Ease of prep: Customers found this dish quick and easy to cook, with simple steps and straightforward preparation.
- Suggestions: Some suggest using less of the spice mix for milder flavour, and normal aioli instead of smokey.
- Leftovers: The meal reheated well, with one customer enjoying the leftovers the next day.
- Portions: A few noted the chicken portions were small; consider adding extra for heartier appetites.
