Protein Upgrade | Spicy Grilled Piri Piri ORGANIC Chicken Breasts
with Bulgur & Tomato Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Beneath the charred, spiced exterior of piri piri chicken—certified organic, so it’s better for you and the environment—lies juicy perfection. Ideal for the end of a sunny day, it’s plated with bulgur, a bright salad and a tangy aioli for dipping. Each bite proves why it’s an absolute classic of the Portuguese repertoire.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 280g Cherry tomatoes
- 1 Cucumber
- 1 Garlic clove
- 1 Scallion
- 15ml Sambal oelek
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Ajvar (roasted red pepper spread)
- 80g Bulgur
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Eggs, Sulphites, Wheat
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
BBQ
Total Fat
44 g
Saturated Fat
5 g
Sodium
650 mg
Total Carb
43 g
Sugars
6 g
Protein
35 g
Fibre
8 g
Preparation
Cook the bulgur
- Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Grill the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large bowl, combine the chicken*, ½ the ajvar, ½ the sambal oelek, ⅔ of the spices and a drizzle of oil.
- Add to the BBQ and grill, brushing with any excess marinade occasionally, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Mince the garlic.
- Thinly slice the scallion crosswise.
- In a medium bowl, make the aioli by combining the mayo, garlic, ⅓ of the vinegar, the remaining ajvar, sambal oelek and spices, and S&P.
Make the salad
- In a second large bowl, combine the remaining vinegar, 1 tbsp oil (double for 4 portions) and S&P.
- Add the tomatoes, cucumber and scallions.
Plate your dish
- Divide the bulgur between your plates.
- Top with the chicken and salad.
- Serve the aioli on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
