Grilled Peach BBQ Chicken with Corn and Asparagus

easy prep & grill bag included

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • 2 Halved Ear of Corn
  • 12 oz. Asparagus
  • 1 oz. Smoky BBQ Sauce
  • ½ oz. Peach Preserves
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    494
  • Carbohydrates
    31g
  • Fat
    23g
  • Protein
    43g
  • Sodium
    1290mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place asparagus, corn, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix. Season chicken on both sides ¼ tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.

  2. 2

    Grill the Meal

    You may either grill vegetables in grill bag or remove them once shaken and seasoned. Place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken grills, place vegetables on hot grill and cook until asparagus is tender, 6-8 minutes.

  3. 3

    Plate the Dish

    Plate dish as pictured on front of card, topping chicken with peach preserves and BBQ sauce. Place butter on corn. Bon appétit!

  4. 4

    For a Rainy Day

    If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place asparagus, corn, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until vegetables are tender, 10-12 minutes. While vegetables roast, pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Follow same instructions as grilling for plating.

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