Protein Swap | Sesame-Lime BBQ Chicken Thighs
with Kohlrabi & Asian Pear Slaw
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
We’re steering this late summer barbecue into the eastern hemisphere with a few smart moves. Studded with sesame seeds, the slaw is stepped up with crispness from sweet Asian pear and cabbage-like kohlrabi. Lime juice and sesame oil spin BBQ sauce into something truly special.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 2 Limes
- 1 Kohlrabi
- 1 Asian pear
- 30ml Organic BBQ sauce (no added sugar)
- 15ml Toasted sesame oil
- 9g Black & white sesame seeds
Contains: Mustard • Sesame
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
21 g
Saturated Fat
4 g
Sodium
270 mg
Total Carb
35 g
Sugars
17 g
Protein
38 g
Fibre
12 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Juice the limes.
- In a small bowl, combine the BBQ sauce, ¼ of the lime juice and ½ the sesame oil.
- Pat the chicken* dry and drizzle with oil; season with S&P.
- Add to the BBQ and grill, brushing with the BBQ sauce mixture occasionally, 6 to 8 min. per side, until cooked through.
Make the slaw
- Meanwhile, halve, peel and thinly slice the kohlrabi.
- Core and thinly slice the pear.
- In a large bowl, combine the remaining lime juice and sesame oil, a drizzle of oil and S&P.
- Add the kohlrabi, pear, cabbage and ½ the sesame seeds; toss well.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken (slice beforehand if desired).
- Garnish the chicken with the remaining sesame seeds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
