BBQ Bourbon Chicken
with Grilled Zucchini & Lacinato Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
It’s a party on your plate! Our New Orleans-themed spice blend gets the slow-carb festivities going with tender grilled chicken. Grilled zucchini drops into a lacinato kale salad, tossed in a woot woot vinaigrette made with roasted pepper and juice from BBQ-charred lemon.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lemon
- 1 Green zucchini
- 1 Yellow zucchini
- ½ Bunch of lacinato kale
- 15g Minced roasted garlic
- 1 Roasted pepper
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Mustard
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
27 g
Saturated Fat
5 g
Sodium
1150 mg
Total Carb
25 g
Sugars
11 g
Protein
41 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Quarter both types of zucchini lengthwise. In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Halve the lemon.
- Roughly chop the roasted pepper.
Grill the chicken & lemon
- Pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Add the lemon, cut-sides down, to the BBQ (or pan) and grill, 2 to 3 min., until caramelized.
Grill the zucchini
- Meanwhile, add the zucchini to the BBQ (or pan) and grill, 2 to 4 min. per side, until browned and beginning to soften.
- Transfer to a cutting board.
- Once cool enough, medium-dice.
Make the vinaigrette & salad
- In a small bowl, combine the juice of the lemon, roasted pepper, garlic, 2 tbsp oil (double for 4 portions) and S&P.
- In a large bowl, combine the zucchini, kale, ⅔ of the vinaigrette and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Spoon the remaining vinaigrette over the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
