Crispy Chicken & BBQ Mayo with Corn on the Cob & Cabbage-Carrot Slaw
Trending

Crispy Chicken & BBQ Mayo

with Corn on the Cob & Cabbage-Carrot Slaw

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This homestyle summer meal is sure to become an instant classic. Traditional sides of slaw and corn on the cob—slathered with a bright pickled pepper butter—find an irresistible match in juicy chicken thighs drizzled with our smoky-sweet mayo.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Chicken & BBQ Mayo with Corn on the Cob & Cabbage-Carrot Slaw
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Remove and discard the husks and silks of the corn. Finely chop the peppers.

Make the slaw:
2 Make the slaw:

In a medium bowl, combine the sliced cabbage, grated carrots, vinegar, and mascarpone. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the slaw marinates, place the flour and spice blend on a large plate. Season with salt and pepper and stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour mixture (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the coated chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Cook & dress the corn:
4 Cook & dress the corn:

While the chicken cooks, in a bowl, combine the softened butter and chopped peppers. Using a fork, mash to combine. Add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender. Drain thoroughly and transfer to a plate. Pat the cooked corn dry with paper towels, then coat on all sides with the pepper butter.

Make the barbecue mayo & serve your dish:
5 Make the barbecue mayo & serve your dish:

While the corn cooks, in a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked chicken with the slaw, dressed corn, and barbecue mayo on the side. Enjoy!  

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Remove and discard the husks and silks of the corn. Finely chop the peppers.

2 Make the slaw:

In a medium bowl, combine the sliced cabbage, grated carrots, vinegar, and mascarpone. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Make the slaw:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the slaw marinates, place the flour and spice blend on a large plate. Season with salt and pepper and stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour mixture (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the coated chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

4 Cook & dress the corn:

While the chicken cooks, in a bowl, combine the softened butter and chopped peppers. Using a fork, mash to combine. Add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender. Drain thoroughly and transfer to a plate. Pat the cooked corn dry with paper towels, then coat on all sides with the pepper butter.

Cook & dress the corn:
Make the barbecue mayo & serve your dish:
5 Make the barbecue mayo & serve your dish:

While the corn cooks, in a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked chicken with the slaw, dressed corn, and barbecue mayo on the side. Enjoy!  

Browse Steps
1 of 5