Grilled Chicken Thighs with 2-Ingredient Marinade
Vibrant Kohlrabi & Orzo Salad
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
It’s as easy as one, two, BBQ! Balsamic and garlic effortlessly power this simple yet stunning marinade for grilled chicken. It’s dropped onto a vibrant pasta salad shimmering in a sesame-poppy vinaigrette, and loaded with crisp kohlrabi, sun-dried tomatoes and lacinato kale.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 1 Kohlrabi
- ½ Bunch of lacinato kale
- 15g Sliced sun-dried tomatoes
- 30ml Balsamic vinegar
- 25g Nuts & Seeds salad topper
- 140g Orzo
- 8g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
BBQ
Total Fat
29 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
80 g
Sugars
13 g
Protein
53 g
Fibre
11 g
Preparation
Marinate the chicken
- Bring a medium pot of salted water to a boil.
- Pat the chicken dry; season with ½ the spices and S&P.
- Mince the garlic.
- In a large bowl, combine the chicken, ½ the garlic, ½ the vinegar, a drizzle of oil and S&P.
Boil the orzo
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
- Add the tomatoes and remaining garlic.
Mise en place
- Meanwhile, heat the BBQ on high, making sure to oil the grill first.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a second large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Peel and cut the kohlrabi into matchsticks.
- In a small bowl, make the vinaigrette by combining the remaining vinegar and spices, 1 tbsp oil (double for 4 portions) and S&P.
Grill the chicken
- Remove the chicken* from the marinade, shaking off any excess.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
Make the orzo salad
- Meanwhile, to the pot of orzo, add the kale, kohlrabi, vinaigrette and S&P.
Plate your dish
- Divide the orzo salad between your plates.
- Top with the chicken.
- Garnish with the salad topper. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
