Triple Crown BBQ Chicken with Loaded Potato Wedges and Grilled Zucchini

Tender grilled chicken basted in Triple Crown BBQ sauce served with grilled loaded potato wedges with cilantro creme and grilled zucchini.

Watch our video with Triple Crown BBQ Sauce founder Andy Wright HERE

Difficulty: Easy

Time: 30-35 minutes

This dish is Gluten-Free

Calories: 599 Fat: 14g Carbs: 14g Protein: 66g

Award winning Triple Crown BBQ Sauce is rich and full of flavor and also happens to be vegan. Triple Crown BBQ sauce is good on pretty much everything! In this dish, we slather it over two tender chicken breasts, and serve it with grilled potato wedges and cilantro creme….grilled perfection!

Ingredients

Chicken breasts

Creme Fraîche

Sharp cheddar cheese

Russet potato

Cilantro

Zucchini

BBQ Sauce

Green Onions

Featured Ingredient Partners:

BBQ Sauce: Triple Crown BBQ Sauce

Bias slice Cutting or slicing on a diagonal angle

Baste To coat in a liquid, juices, or melted fat to keep moist during the cooking process.

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Grill or oven

Aluminum foil

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat grill or oven to medium heat 400ºF. Wash and dry all the produce. Cut potatoes into wedges about 1" thick. Remove the root from the green onions and bias slice. Remove stem and bottom of zucchini. Cut zucchini into wedges. Rinse chicken and pat dry.

Step 2: MAKE CILANTRO CREME

In a blender place crème fraiche and cilantro. Season with salt and pepper. Blend until smooth.

Step 3: COOK POTATOES AND ZUCCHINI

Place the potato and zucchini wedges into a large piece of aluminum foil. Drizzle with 2 Tbsp. of oil and season with salt and pepper. Toss around to coat well. Place the foil and with potatoes and zucchini fries on hot grill and cook for 5 minutes on each side.

Step 4: COOK CHICKEN

Season chicken with salt and pepper. Place chicken on the grill. Baste each side generously with BBQ sauce before flipping. Cook about 6 minutes on each side or until fully cooked. The USDA recommends cooking chicken to an internal temperature of 165ºF.

Step 5: FINISH POTATO WEDGES AND ZUCCHINI

Turn off the grill. Remove zucchini fries and chicken. Sprinkle potato wedges with cheddar cheese. Close grill and allow to sit for 3 minutes or until cheese is fully melted. Remove from heat. Drizzle with cilantro creme, top with spring onions and season fries with a pinch of salt and pepper to taste.

Step 6: PLATE YOUR DISH

Place one chicken breast on each plate. Place zucchini fries and loaded potato wedges on the side. Enjoy!