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Hot Coal Chicken

Hot Coal Chicken

Prep time: 2-3 minutes microwave OR 8-10 minutes oven

There are labors of love, and then there’s our hot coal chicken. Let’s hit the rewind button: We marinated the chicken in a harissa blend for 12 whole hours! Next we roasted it, and once that was finished, we began the coal-charred fun. After making sure the coals were reaaaally hot, we placed the chicken on a metal rack and placed it over the coals. This is where your chicken got its beautiful roasty-toasty coloring. Comin’ in hot: It’s hot coal chicken time :)

In your bag

  • Harissa marinated & coal-charred statler chicken breast; Avocado aioli
  • Bamboo sticky rice with charred ginger, lemongrass & lime leaf
  • Blistered shishito & cucumber salad
  • Crushed peanuts
  • Mint & citrus vinaigrette

At home

  • Microwave-safe dish and damp paper towel OR aluminum foil-lined sheet tray (optional)
  • Mixing bowl

The Chicken & Bamboo Sticky Rice

Microwave option:

  1. Add the chicken and rice side by side on a microwave-safe dish. 
  2. Cover with a damp paper towel, and microwave for 2-3 minutes or until hot!

Oven option:

  1. Set your oven to 400F and place your chicken, skin side up, on your lined tray. 
  2. Pop it in the oven for 8-10 minutes, or until warmed to your liking.

The Blistered Shishito & Cucumber Salad with Crushed Peanuts & Citrus Vinaigrette

  1. Toss the salad, crushed peanuts, and the vinaigrette in a bowl. Mix, mix, mix it up!

Your chicken should take center stage on your plate, and you can surround it with the rice and shishito & cuke salad. The avocado aioli can go on the chicken… or really, anything!

That’s it! #Dinnersolved, dinner served.

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