Blueberry BBQ Chicken With Warm Dijon-Horseradish Potato Salad
Our chefs transform blueberries into a finger-licking BBQ glaze. We asked the chicken what it thinks about these flavors and it couldn't be happier.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
Ingredients
- 1 pound organic gold or red new potatoes
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- Sunbasket blueberry BBQ glaze (blueberries - ketchup - maple syrup - balsamic vinegar - Dijon mustard - chili powder)
- ¼ pound organic grape or cherry tomatoes
- 2 ounces organic shredded carrots
- 3 organic scallions
- Sunbasket rémoulade (mayo - shallot-garlic confit - ketchup - celery - lemon juice - Dijon mustard - parsley - horseradish - scallions - kosher salt - black pepper - cayenne)
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