Protein Swap | Goodfood x Laurent Dagenais: Honey-Lime Glazed BBQ Chicken Thighs
with Grilled Vegetables & Quinoa
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
We’re teaming up with Montréal chef Laurent Dagenais whose low-key charm, restaurant training and user-friendly recipes have earned him more than 1 million followers. His optimism shines in honey-lime chicken over a bright quinoa salad of grilled zucchini, sweet pepper and cherry tomatoes.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 1 Garlic clove
- 1 Green zucchini
- 1 Sweet pepper
- 140g Cherry tomatoes
- 14g Cilantro
- 42g Honey
- 95g Red & white quinoa
- 12g Chicken demi-glace
Contains: Sulphites
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Zester
BBQ
Total Fat
23 g
Saturated Fat
4 g
Sodium
570 mg
Total Carb
62 g
Sugars
25 g
Protein
43 g
Fibre
7 g
Preparation
Cook the quinoa
Heat the BBQ on medium-high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, demi-glace, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Prepare the chicken
Meanwhile, zest and juice the lime. Mince the garlic. In a small bowl, make the glaze by whisking the honey, garlic, lime zest, ½ the lime juice, 1 tsp oil (double for 4 portions) and S&P. Pat the chicken dry with paper towel and drizzle with oil; season with S&P.
Mise en place
Meanwhile, halve the tomatoes; season with S&P. Thinly slice the zucchini lengthwise. Halve, core and quarter the sweet pepper lengthwise. Roughly chop the cilantro leaves and stems.
Grill the chicken
Add the chicken* to the BBQ and grill, 5 min. on one side, until partially cooked. Flip and grill, brushing with the glaze, 4 to 6 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Grill the vegetables
Meanwhile, in a large bowl, combine the sweet pepper, zucchini, a drizzle of oil and S&P. Add to the BBQ and grill, turning occasionally, 3 to 4 min., until lightly charred. Transfer to a cutting board and medium-dice.
Finish & serve
To the pot of quinoa, add the vegetables, tomatoes, ½ the cilantro and the remaining lime juice. Divide the quinoa between your plates. Top with the chicken. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
