Protein Swap | Grilled Tikka Chicken Thighs
with Spicy Mint Chutney & Charred Kohlrabi Salad
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Flavour comes at you from every direction in this Indian-minded meal. Sprigs of fresh mint, sharp ginger and jalapeño pepper punch up the plates, loaded with BBQ chicken tikka, a spicy mint chutney and an innovative salad that tosses grilled kohlrabi with baby greens.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 1 Kohlrabi
- 14g Mint
- 15ml Ginger paste
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Jalapeño pepper
- 30ml Apple cider vinegar
- 7g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Sulphites
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ
Total Fat
45 g
Saturated Fat
6 g
Sodium
350 mg
Total Carb
14 g
Sugars
4 g
Protein
38 g
Fibre
6 g
Preparation
Grill the chicken & jalapeño
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken dry; season with S&P. In a large bowl, toss with the spices, ginger, ½ the garlic and a generous drizzle of oil.
- Drizzle the jalapeño with oil and season with S&P.
- Add the chicken* to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- In the last 5 min., add the jalapeño to the BBQ and grill, 2 to 3 min. per side, until beginning to char.
- Transfer to a cutting board.
Mise en place
- Meanwhile, peel and cut the kohlrabi into ¼ inch wedges. In a medium bowl, toss with a drizzle of oil and S&P.
- Pick the mint leaves off the stems; roughly chop the leaves.
Grill the kohlrabi
- Add the kohlrabi to the BBQ and grill, 3 to 4 min. per side, until tender and beginning to brown.
Make the spicy mint chutney
- Meanwhile, core and small-dice the jalapeño.
- In a small bowl, combine the jalapeño, ½ the mint, ½ the vinegar, the remaining garlic, 1 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
- In a second large bowl, combine the remaining vinegar and mint, 3 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and kohlrabi; toss well.
- Divide the chicken (slice beforehand if desired) and salad between your plates.
- Spoon the spicy mint chutney over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
