BBQ Bourbon Chicken Thighs
with Grilled Zucchini & 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 festivities going with tender grilled chicken. Grilled zucchini drops into a 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 Green zucchini
- 1 Lemon
- ½ Bunch of lacinato kale
- 1 Yellow zucchini
- 15g Minced roasted garlic
- 1 Roasted pepper
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
27 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carb
26 g
Sugars
9 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Quarter the 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 and grill, 4 to 6 min. per side, until cooked through.
- Add the lemon, cut-sides down, to the BBQ and grill, 2 to 3 min., until caramelized.
Grill the zucchini
- Meanwhile, add the zucchini to the BBQ 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
